Ricotta dumplings with orecchiette, peas and prosciutto

Step 1

For the ricotta dumplings, briefly process all the ingredients in a food processor with salt and pepper until smooth. Chill until needed.

Step 2

Cook pasta in a pan of boiling salted water according to packet instructions, adding peas for the final 2 minutes of cooking time, then drain. Rinse briefly in cold water to cool slightly, then drain again. Toss with 1 tablespoon of the oil.

Step 3

Heat remaining oil in a large pan over medium-low heat. Add onion and cook for 5 minutes or until soft. Add the wine, prosciutto, peas and pasta and lightly toss for 1 minute or until pasta is heated through. Arrange the contents of the pan with its juices in a single layer over a large serving platter.

Step 4

Meanwhile, bring a pan of salted water to the boil. Drop the ricotta batter by the teaspoon into the boiling water, cooking 6 at a time, and simmer for 2 minutes. Drain on paper towel while you cook remaining dumplings, then scatter over the pasta. Season well with sea salt and freshly ground black pepper, scatter with mint and a little extra parmesan, then drizzle with extra oil and serve warm.