Ravioli with Spring Vegetables – Fustini's Oils & Vinegars

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3 eggs
• 1 tablespoon Fustini's Rosemary olive oil
• 15oz whole milk ricotta
• 1 lemon, zested
• 1 garlic clove, peeled and minced
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh basil, chopped
• 1/2 teaspoon salt
• pinch of cracked black pepper
• 2 oz speck
• pinch of crushed red pepper flakes (optional)
• 1 egg, beaten with 1 teaspoon of water
• 1 tablespoon cornmeal or semolina flour
• 1/2 cup Fustini's Fig balsamic
• 4 tablespoons salted butter
• 4 tablespoons Fustini's Rosemary olive oil
• 1 cup fresh peas
• 1 cup asparagus tips
• salt and pepper to taste