Step 1

Sift together both flours along with salt and pour onto a counter top. Make a well inside and add eggs and oil.

Step 2

Whisk eggs while slowly incorporating flour until you are able to use your hands and mix dough.

Step 3

Knead dough until smooth and elastic, adding a little flour at a time if needed.

Step 4

Cover dough and let rest for at least 30 minutes.

Step 5

In a mixing bowl, combine ricotta, peas, garlic, lemon juice, Romano cheese, salt and pepper. Mix until well combined using a fork breaking up the peas.

Step 6

Refrigerate for 10 minutes.

Step 7

Cut dough into small portions and place in pasta roller and roll until 1/16 inch thick.

Step 8

Drop 1 tbsp of mix on dough and cover with another sheet of dough.

Step 9

Using a cutter, cut and press edges of ravioli  and continue until all formed.

Step 10

Using a large pot, Boil salted water. Place ravioli in water and when they float continue to cook for 4 minutes. Drain while reserving 1 cup of the water to use in the sauce.

Step 11

In a large sauté pan, melt butter. Add the olive oil then add flour and cook over low heat.

Step 12

Add lemon juice and water from cooked pasta. Add lemon zest and peas and heat for 2 minutes.

Step 13

Add ravioli and spoon sauce over top.

Step 14

Remove from heat and top with sauce.

Step 15

Garnish with parsley or micro greens.