Sean Moran’s spring ravioli with peas, ricotta and zucchini flowers

For pasta dough, place flour and a pinch of salt in a mound on a work surface; make a well in the centre. Add yolks, oil and 60ml (¼ cup) water, one at a time, mixing until dough just comes together. Knead dough until silky smooth (5 minutes), adding a little extra flour if necessary to prevent dough from sticking. The dough is ready when you gently pull it with your hands and it springs back into form. Shape dough into a ball, then flatten to a disc. Cover and set aside to rest for 30 minutes.

Meanwhile, for crushed pea filling, heat oil in a small frying pan over medium heat; add half the garlic and cook, stirring, until fragrant (1-2 minutes). Place in a food processor with peas and mint; process until combined and peas are crushed. Season to taste; transfer to a large bowl. Wipe out food processor.

For ricotta filling, place ingredients in a food processor; season to taste. Pulse until just combined; set aside.

Divide dough into 4 even pieces. Working with one piece at a time, keeping remaining dough covered, flatten, then lightly roll out dough until thin enough to fit through widest setting on pasta machine, dusting with extra flour if sticky. Roll dough through widest setting. Fold dough into thirds, then turn 90 degrees. Roll again through widest setting. Repeat twice more or until dough pieces are smooth and even. Continue rolling dough through pasta machine, reducing setting by a notch each time, until each piece is 3mm thick Dust pasta sheets with flour.

Working with one sheet at a time, place 1 tsp crushed pea filling at 2.5cm intervals along pasta sheet. Top with 1 tsp ricotta filling. Brush around fillings with water, top with second pasta sheet and press gently around filling to seal. Using a fluted 5cm round cutter, cut out each raviolo and place on a floured tray; discard pasta trimmings. Repeat with remaining sheets and fillings (makes about 20). Cover ravioli and use within 1 hour or refrigerate for up to 8 hours.

For basil paste, place ingredients in a mortar and pound with a pestle to a coarse paste; season to taste.

To cook ravioli, bring a large saucepan of salted water to the boil over high heat. Add ravioli and return to the boil; reduce heat to low-medium and cook until al dente (3-5 minutes). Drain and reserve 60ml (¼ cup) cooking water.

Meanwhile, heat a deep frying pan over high heat. Add butter and, when it begins to foam, add coastal greens, zucchini stems and prepared basil paste. Cook, tossing, until stems are lightly coloured (2-3 minutes). Add ravioli to pan with reserved cooking water and zucchini flowers. Season to taste and toss gently to combine.

Divide ravioli mixture among warm serving bowls, scatter with parmesan and serve with lemon cheeks.