A very simple pea ravioli recipe

Make  pasta; mix egg yolks, strong white flour and a bit of water into a firm dough and roll out into thin sheets.

For the filling mix peas (thawed petit pois or fresh from the garden and lightly cooked) with cottage cheese, goats cheese and some veggie parmesan - season and then liquidise briefly. Put dollops of the filling on the pasta, cover with another piece of pasta and form into raviolis squeezing all the air out.

Cook for about 2-3 minutes in boiling water and drain. Melt butter and add freshly ground pepper, a touch of chilli oil to give it a bit of a kick, some zested lemon rind and some sage leaves - toss the ravioli in this.

It also works well to melt the butter and just add some peas to that and then toss the ravioli into that.