gnudi, morels, asparagus, peas.

Serves 4

Ingredients

200 g ricotta

32 g egg yolk (2 yolks)

2.5 g salt

100 g ap flour

Recipe

• 200 g ricotta

• 32 g egg yolk

• 2.5 g kosher salt

  Mix together in a medium sized bowl.

• 100 g all purpose flour

  Add to cheese mixture and gently stir to incorporate. Form dough into ball and quarter it. Roll each quarter into tubes. Cut into 1/2-inch-thick rounds.

  Boil the rounds in a large pot of salted water for 4-5 minutes, or until they come to the surface. Remove with a skimmer/spider.

Blanch asparagus. Shock in an ice bath. Drain. Slice on bias. Reserve.

Sauté morels until soft. Add shallot and sweat for 5 minutes.

Add peas, asparagus, butter, reserved cooking liquid.

Top with lemon zest, parm, chives.