Thermador Pea Ravioli

1. Make the Filling: Gently combine the garden peas, cipollini or shallots, ricotta, cheese, lemon zest, mint, salt, and pepper, until evenly combined. Set aside covered in the refrigerator until ready to fill.

2. Make the Pasta: Pile the flour on your working surface and make a well in the middle of the pile (large enough to fit the eggs, oil, and water).

3. Add the eggs, oil, and water into the well, and with a fork gradually whisk from the center of the well outward, whisking the flour into the liquid ingredients. Keep whisking in the flour until the dough starts to hold together in a single mass.

4. At this point begin folding in the remaining flour using your hands and a dough scraper (bench knife) to scrape any dough sticking to the surface or your hands. Kneed the dough until it feels smooth (about 5 minutes), adding flour as needed to keep the dough from sticking. Shape the dough into a ball and then flatten into a disc. Wrap in plastic wrap and set aside for 30 minutes - 1 hour to let the dough relax.

5. Cut the dough into 4 pieces. Shape the first piece of dough into an oval nearly as wide as your pasta roller (cover the remaining dough pieces with a towel to keep from drying out).

6. Set your pasta roller to its widest setting. Keeping the dough and surface lightly floured, pass the dough through the pasta roller. Fold the dough in thirds, keeping the dough roughly a rectangle. Press the rectangle thinner so that it can pass through the pasta roller without bunching up.

7. Lightly dust the dough again with flour. Reduce the pasta roller setting to next widest setting and pass the dough through the rollers again. Repeat dusting with flour and rolling the pasta, progressively reduced the pasta roller settings, one setting at time (don't get impatient and skip settings). Cooking tip: As the dough gets thinner, drape the dough sheets over the back of your hand to feed it through the rollers to keep from puncturing the dough with your fingertips).

8. When the dough reaches your desired thickness (normally about the 3rd or 4th thinnest setting), lay the dough sheet on a lightly floured surface. Cut the dough in half lengthwise, or into even manageable lengths so you can lay a single layer flat on your work surface. Repeat the rolling with the remaining dough, keeping the rolled sheets, dusted with flour and covered with a towel to keep from drying out.

9. Fill the Ravioli: Working lengthwise, in the center of the pasta sheet place heaping tablespoon sized dollops of the filling on the pasta, about 1 1/2-inches apart (if your pasta roller makes a wide enough sheet, you can make two rows of filling instead of the single down the middle). With a pastry brush or your finger, brush water around the filling where the pasta will seal the filling. Lay a second sheet of pasta on top, carefully trying to eliminate and gently press out any air pockets before completing the seal.

10. Gently press around the filling to seal the two sheets together, and then cut the ravioli using a fluted ravioli cutter or a ravioli stamp. (At this point, you can cook the ravioli now or you can freeze the ravioli for future use-when ready to cook boil the ravioli directly from the freezer).

11. Make the Brown Butter Sauce: In a large skillet, melt the butter over medium-high heat. After the butter foams, it will subside and begin to turn golden brown and develop a nutty aroma. Briefly cook the prosciutto pieces in the butter to slightly brown them and then remove the pan from the heat. Stir in the garden peas, parsley and season with salt and pepper.

12. Bring a large pot of salted water to a low boil. Cook the ravioli for about 3 minutes, the ravioli should float when completely cooked. Drain and add the ravioli to the skillet with the brown butter sauce. Briefly reheat the sauce with the ravioli and serve garnished with fresh mint, if desired.