Ricotta floats in a sea of peas
Ingredients
- For the pasta
- 2 eggs
- 2 cups flour
- 1 pinch salt
- 1/4 cup water, or more as needed
- olive oil
- For the sauce and garnish
- 3 cups fresh shelled peas or a 10 ounce bag of frozen peas, thawed
- 2 tablespoons butter, divide use
- 1/3 cup chopped fresh chives
- 1/2 cup flat leaf parsley
- 1 cup water
- 1 tablespoon lemon juice
- 4 slices prosciutto
- zest of one lemon
- 1 cup fresh ricotta
- plenty of fresh ground pepper
- salt to taste
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