Method

• 1.
  To make the pasta, whisk the eggs in a small bowl. Add the flour, semolina and salt into the KitchenAid bowl. Mix together with the dough hook. On speed 2, slowly pour in the egg mixture. Once combined, increase to speed 4 and allow to knead for 5 minutes. Remove dough and roll into a ball. Wrap with cling film and rest for a minimum of 30 minutes.
• 2.
  To make the ricotta filling, combine the milk, cream and salt in a medium saucepan. Allow to warm gradually on low heat. Do not whisk or bring to the boil. When hot, slowly pour in the lemon juice – this will split the curds from the whey, creating the ricotta. Once split, gently strain and allow to cool to room temperature. When cool, place in a food processor and blitz until smooth. Place ricotta in a bowl and season with salt and pepper and add lemon zest.
• 3.
  To make the ravioli, cut the dough into four equal pieces and flatten with your hands. Wrap any excess dough in cling film to avoid it drying out. Using the KitchenAid pasta roller attachment on roller setting 1, gently pass the flattened pasta through twice. Repeat this process throughout the settings until you reach the roller setting 4.
• 4.
  Lay pasta on a semolina-dusted surface and trim the edges to make square edges. Cut into 20cm long sheets. Transfer to a tray with baking paper in between each sheet. Repeat the above process with the remaining dough. Once all pasta is rolled, lay a sheet on a lightly semolina-dusted surface and dollop ricotta in 1.5cm balls, 3cm apart. Gently place another sheet of pasta on top and with your fingertips, smooth the top sheet of pasta, making note to gently push the pasta towards the ricotta to remove air. With a fluted ravioli cutter or pizza cutter, cut the ravioli into squares. Repeat the above process for the remaining pasta sheets.
• 5.
  Bring a large pot of salted water to the boil. Gently cook the ravioli for 3 minutes. Drain and set aside.
• 6.
  To make the brown butter sauce, add the butter to a large heavy-based pan on low-medium heat. Once melted, stir continuously with a spatula or wooden spoon. The butter curds are caramelising and the stirring ensures they don’t stick to the bottom of the pan.
• 7.
  When the curds are a light brown colour, add the asparagus and zucchini stems. Gently stir or swish the pan around to cover and slowly cook the vegetables. After a minute, add the peas and zucchini flowers and season with salt, pepper and cumin. Continue to stir/move the pan regularly, for another minute. Then carefully add the lemon juice – this can splatter, so pour slowly. Add the chives and remove from heat.
• 8.
  Place the ravioli on plates or wide bowls and spoon the vegetables and sauce over the pasta. Garnish with grated pecorino and mint, if desired.