herb laminated ravioli filled with new potato, pea, mint and ricotta

Preheat oven to 180c and place potatoes on a baking dish and roast for 1 hour or until soft, mean while make pasta dough,To make do, sift the flour on the table into a mound, and using your hands make a well in the centre so it is like a little volcano. Then crack the eggs into the centre and with a fork start mixing the eggs. Mix it until a paste is formed then start bringing in a bit of flour from around the edge a little at a time until its combined, then use your hands to mix the rest and knead it into a ball. You can add more flour if the dough is too sticky or a few drops of water if it’s too dry.Knead the dough with clean dry hands using the heel of your hand, basically as you would with bread. Working the dough for about 10 minutes until it is smooth to touch and elastic.You can even knead it with the dough hook on your kitchen aid mixer if you are feeling really overwhelmed by the process of making it by hand, but I would suggest you try the hand mixed/kneaded method at least once or twice first so you can get used to how the pasta should look and feel. leave to rest for at least 20 minutes.Make fillingpeel off the potato skins and discard, add the potatoes in a food processor. pour some boiling over over the peas, let them sit for a minute then drain and add the peas and the other ingredients into the food processor and pulse until combined. Roll out the pasta sheet to as thin as you can so you have a nice thin long sheet. add the herbs and flowers and press on.Space them out over half of the pasta sheet, and then fold the other half of dough over and press together. Turn the pasta machine back up to two thicknesses wider than the one it was last rolled through before you added the herbs/flowers and roll through, then turn it down to the next thickness and roll through again until it Is nice and thin.Cut into circles and brush the edges with a beaten egg. Add filling and seal. Boil a pan of water and add some salt then boil for 3 minutes. Meanwhile in a pan add some oil and fry some mint leaves until crispy. Remove from pan and place on a paper towel until needed. add 100g butter. 50g peas and a tsp of freshly grated lemon zest in the pan and melt butter. Add the ravioli to pan to coat in butter and serve topped with the crispy mint, salt, pepper and cheese