Fresh Pea Ravioli

2 cups ricotta, drained overnight

1 bunch mint or Basil, picked

2 cups shelled peas (frozen thawed)

½ cup Grana Padano, grated 

1/4 teaspoon salt

pinch of cayenne pepper

Drain the ricotta in a colander lined with cheesecloth that has been placed over a bowl.  Place something heavy on top of the ricotta to help drain any excess liquid overnight.

First, blanch the peas and the mint. Bring a large pot of water to a boil, and season it heavily with salt. Have a bowl with ice water nearby. Drop the peas in the boiling water until they turn bright green, about 2-3 minutes, then remove and place them in the ice water. Do the same with the mint, making sure to squeeze out any excess liquid from the leaves until they are dry.

Place the peas and mint in a food processor, and blend them until they are creamy. Fold the pea mixture into the drained ricotta. Add the Grana Padano, season the mixture with salt and pepper, and stir until it is thoroughly blended.