Pasta masters

Three experts share top tips and impressive recipes for some of their favourite pasta dishes

- SIMON LOVE, JAY PATEL and MATEO ZIELONKA

Spring pea, herb and whipped ricotta ravioli

This glorious filled pasta is the perfect way to celebrate the fresh flavours of spring and will wow your dinner guests. You will need a pasta machine for this recipe.

1 HOUR 45 MINUTES | SERVES 4 OR 6 AS A STARTER

A LITTLE EFFORT | V

unsalted butter 50g

pea shoots to serve

parmesan (or vegetarian alternative) to serve

FILLING

freshly shelled or frozen peas, defrosted 150g

parmesan (or vegetarian alternative) 100g, finely grated

full-fat ricotta 100g

panko breadcrumbs 1 tbsp, toasted

egg 1, lightly beaten

dill 5 stalks, finely chopped

WHIPPED RICOTTA

ricotta 250g

lemon 1/2, zested

PASTA DOUGH

00 pasta flour 300g

eggs 3 semolina for dusting

1 To make the filling, pulse the peas in a food processor for 30 seconds or until finely chopped, then combine the remaining ingredients, except the dill, with 12 tsp of salt and ground black pepper, and pulse for another 20 seconds. Season and stir through the dill. Transfer to a piping bag with a wide nozzle, and chill until ready to use. (Any left-over filling after making the ravioli can be stored in the fridge and is perfect served either as a dip or spread generously over a thick slice of toasted sourdough.)

2 Using a food processor, blend the whipped ricotta ingredients with 1/2 tsp of salt and a little ground black pepper for 2 minutes until smooth and whipped. Make sure you use whole-milk ricotta for this recipe - its richer consistency transforms the cheese into a creamy base to accompany the pasta. Chill until ready to plate up.