Green pea ravioli with saffron butter and truffled beetroot salad from Pure Vegetarian by Paul Gayler

Ingredients

• 1 tablespoon balsamic vinegar
• 40 g unsalted butter, chilled and cut into small pieces
• ½ tablespoon truffle oil
• pinch of sugar
• 1 truffle, cut into julienne strips (optional)
• 1 medium-sized beetroot, cooked, peeled and cut into julienne strips (see PG TIPS)
• 50 g pea shoots
• 1 recipe pasta dough (see PG TIPS)
• 1 tablespoon freshly squeezed lemon juice
• salt and freshly ground black pepper
• 100 ml water from the cooking peas
• 150 ml good vegetable stock
• good pinch of good-quality saffron (or ½ teaspoon powdered)
• 100 ml double cream
• 100 g good-Quality ricotta cheese, well drained
• 2 spring onions, finely chopped
• 300 g fresh shelled peas (or frozen)
• 20 g fresh mint leaves