I used Paul Bertolli’s pasta recipe: 1 cup flour (I scant this) and 1 large egg. “Large” being a variable quantity, I usually add a bit of water to gather up the unwetted bits of flour. Knead, form into a ball, and let sit at least an hour, wrapped in waxed paper (which can be reused many times and then composted).
For the filling: D toasted 2 Tbsp pine nuts and chopped them; he cooked about 1 Tbsp shallots in butter (“could be more of that, for sure”). I put 1/2 cup Bel Gioioso whole milk ricotta into a bowl, and added 2 very thin slices of prosciutto from Trader Joe’s (the kind that are tamed into uniform shape and packed in plastic) cut into smallish pieces, and 1/8 tsp salt. D ground a pile of pepper into the mix. These quantities made 26 small ravioli, using 5/6 of the dough. We had 8 of them each for dinner, and there are 5 each left for a future lunch (smooshed in a bit of oil and packed into a refrigerator container). I divided the ball of dough into 6 pieces for rolling, and used 5 of them. I cut the last 1/6 into fettucine and let it dry a bit, then refrigerated. Consider using [up to] 3/4 cup rather than 1/2 cup ricotta, and at least one more piece of prosciutto in order to use all the pasta dough as ravioli.
D cooked up the last half of the English peas from Trader Joe’s, this time counting the 90-seconds boiling from the time the water returned to a boil, rather than from when the peas went in. We both thought they were still undercooked. He put the cooked peas into the pan with cooked, chopped red onion and olive oil, and he had added some shallots to that. They needed a bit of salt (as well as more cooking to remove crunch) but were very tasty.
D suggested, and I heartily concurred, that we should have our new favorite Minervois from the Wine Mine with this: Chateau St. Jacques d’Albas 2-14. Which also says “Domaine d’Albas Minervois”. says it’s by Andrew and Graham Nutter, and is 60% Syrah, 20% Grenache, and 20% Mourvedre. It leans just enough to earthiness to interest us – not nearly like our fabulous Vaucluse, but it’s the best we’ve got right now.