Retro Ravioli with Pea & Mint Filling

Pea Pasta Dough:

Bring a saucepan of water to a boil. Add the peas & cook until tender & vibrant, 30 seconds. Immediately drain & run under cold water to stop the cooking (or plunge into an ice bath). Transfer the peas to a small blender & purée until very smooth—if needed, add a tablespoon or two of water to get the blender running. Whisk 125 grams (~½ cup) of the pea purée together with the egg & yolks. Make the dough according to your usual method.

Pea & Mint Filling:

In a skillet, melt the butter over medium heat. Add the shallot & cook until softened, 3 minutes. Add the peas & cook until warmed through & tender, 3 minutes more. Season to taste with salt & pepper. Let cool completely. Transfer the pea mixture to a food processor & process until smooth. Add the cheeses & a big pinch of salt & pepper. Pulse until well-combined. Add the mint & pulse in short bursts until chopped. Adjust seasoning to taste. Transfer to a bowl or piping bag & refrigerate for at least 30 minutes or until ready to use.