Agnolotti del Plin with Peas, Ricotta & Lemon | Chefadora
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Ingredients
- 350 g 00 flour
- 170 g fresh spinach, blanched and very well squeezed
- 1 whole egg
- 2 egg yolks
- 7 g olive oil
- 1/2 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
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