Lean Ravioli with Pea Cream

Method

1. Prepare the filling by mixing ricotta, spinach, and peas.
2. Roll out the fresh pasta and cut into discs using a round cookie cutter.
3. Place a small spoonful of filling in the center of each disc.
4. Fold each disc over to form a half-moon and seal the edges with a fork, making sure there is no air trapped.
5. Set the ravioli aside on a floured surface.
6. In a pan, melt a little butter and sauté a small onion.
7. Add a handful of peas and a sage leaf.
8. Add a ladle of broth and let it cook for a few minutes, then add pepper and blend until smooth to make the pea cream.
9. In a separate dry pan, grill the spring onions until charred on all sides.
10. Cut the guanciale into small cubes and cook in a pan until crispy.
11. Bring a pot of salted water to a boil and cook the ravioli for a few minutes until they float.
12. In another pan, melt some butter and toss in a few peas to cook until crisp.
13. Drain the ravioli and add them to the butter and peas pan, tossing gently.
14. To plate: spread a layer of pea cream on the plate, place the ravioli on top, then add the grilled spring onions, crispy guanciale, and a generous grating of pecorino cheese.