• Fresh pasta
• 200g frozen peas
• 100g prosciutto
• 200g mascarpone
• One shallot, finely diced
• One small clove of garlic, finely diced
• Lemon zest
• Salt
• Black pepper

Tear or roughly chop the prosciutto and put into a cold dry pan. Set over a low heat and allow to slowly render – the fat should become transparent and then start to melt. Once that has happened, add the shallot and garlic and cook gently until fragrant and slightly softened. Season and set aside to cool in a bowl.

Meanwhile, boil the kettle and pour the boiling water over the frozen peas. Leave for five minutes before draining. Put the peas, prosciutto mixture and the mascarpone into the food processor and blitz. Season to taste with lemon zest, salt and black pepper.

Roll your pasta very thin. Scoop the filling into a piping bag, cut the tip and pipe teaspoon sized dollops. Shape into ravioli.