Agnolotti del Plin with Peas, Ricotta & Lemon | Chefadora

Ingredients

• 350 g 00 flour
• 170 g fresh spinach, blanched and very well squeezed
• 1 whole egg
• 2 egg yolks
• 7 g olive oil
• 0.5 g baking soda
• salt
• 250 g ricotta
• 150 g peas
• 1 lemon zest
• 1 tbsp chopped parsley
• 1 tbsp chopped mint
• black pepper
• 40 g butter
• fresh spinach
• 100 g peas
• pasta cooking water
• lemon zest
• fresh herbs
• flaky sea salt