Ravioli with Broad Beans

For the dough: Put the flour on the work surface, make a well in the flour and add the eggs, oil and salt. Knead into a smooth, pliable dough, adding more water or flour as needed. Shape the dough into a ball, wrap in plastic wrap, and let rest for about 30 minutes.

For the filling: Stir the ricotta until smooth. Stir in the pecorino and the egg yolk and season with salt, pepper and red pepper flakes.

Divide the dough into 3-4 portions and briefly knead each again. Using a pasta machine or on a lightly floured surface with a rolling pin, roll out the dough thinly (about 3 mm or 1/8 inch thick). Cut into circles with a round cookie cutter (about 8 cm or 3 1/8 inches in diameter).

Lay out half of the dough circles and place 1 teaspoon of the filling in the center of each. Brush the edges with the beaten egg white then place a second circle on top of each and press the edges together to shape the ravioli.

For serving: Cook the broad beans in boiling salted water for about 5 minutes until al dente, then drain and rinse. Rinse and zest a lemon. Cut a lemon in half and juice.

Melt the butter in a pan and add lemon juice and lemon zest. Add the broad beans and stir. Season with salt and pepper.