Spring is here and I’m ready to teach you a lighter version of the Italian ravioli. We’ll stuff the ravioli with peas, parmesan, ricotta, lemon zest, mint, and garlic for the flavors of spring and top it with a pea shoot, and prosciutto sauce. We’ll serve our meal with a fresh fennel salad with a blood orange dressing and ground hazelnut for a delightful spring salad and warm sourdough bread.