Step 1: Make the pasta dough

1. Split one of the three eggs. Combine the egg yolk with the two other eggs and whisk together.
2. In the bowl of a stand mixer, add flour and a generous pinch of salt (very important!) and make a small well in the centre. Poor in the egg mixture, and mix with the dough hook on low speed until the dough starts coming together. Finish by hand.
3. If doing by hand, mix the flour and salt and tip onto your kitchen worktop. Make a well in the centre and poor in the egg mixture. Combine egg and flour by gradually incorporating some of the flour into the eggs, using a fork. Do so until most of the flour is incorporated, then knead by hand for a good 10 minutes until you have a smooth dough.
4. If using a food processor, add all the ingredients to the food processor and blitz until the dough started coming together. Finish by hand.
5. Wrap dough in clingfilm and let it rest in the fridge for at least an hour, and up until 24 hours, before using.

Step 2: Prepare the filling

1. In a bowl, combine the ricotta and parmesan cheese until fully combined.
2. Blanch the frozen peas until cooked, approximately 3 minutes.
3. Add peas to a food processor or mini chopper and pulse until you have the consistency of a thick purée, with some larger bits of pea. See picture below for the right consistency.
4. Stir peas through the ricotta mixture. Add salt and pepper to taste. Cover with clingfilm and leave in the fridge while you move on to the next steps.

Step 3: Make the pesto

1. Add mint and extra virgin olive oil to a food processor or mini chopper. Blitz until mint is chopped finely.
2. Add pecorino cheese, pumpkin seeds and garlic and blitz into a pesto. Add salt to taste, if needed.

Step 4: Shape the ravioli

1. Roll out the pasta to the thinnest setting using a pasta maker. If doing by hand, roll thinly with a rolling pin until the dough is slightly see-through.
2. Cut dough into small square pieces, slightly bigger than the size of your cookie/ravioli cutter. Add a teaspoon of filling into the centre of your dough square. Wet around the filling with a little water using a pastry brush.
3. Cover with another piece of dough, and seal firmly all around the filling. It’s important to try and avoid having any excess air around the filling, this takes a little practise.
4. Using a cookie or ravioli cutter or a small water glass, cut out your ravioli. Transfer to a baking sheet and cover with some flour and cling film.

Step 5: Cook and plate

1. Bring a large pot of water to the boil. Cook ravioli for approximately 4 minutes.
2. Remove ravioli from the pot using a slotted spoon, or drain carefully using a colander.
3. Cover the ravioli with some drops of the mint pesto. Add some additional extra virgin olive oil. Top with some crushed pumpkin seeds and pecorino cheese.