Ingredients
For the pasta
200g/7oz '00' flour, plus extra for dusting
pinch salt
2 free-range eggs, beaten
1 tbsp olive oil
For the pasta filling
2 slices Cumbrian air-dried ham or parma ham
200ml/7fl oz double cream
100ml/3½fl oz milk
300g/10½oz medium chorizo, finely chopped
200g/7oz ricotta
small handful each fresh basil and parsley, chopped
salt and freshly ground black pepper
8 free-range egg yolks
1 free-range egg white, beaten
For the pea shoot coulis
1.5kg/3lb 5oz pea shoots
dash Tabasco
salt and freshly ground black pepper
about 100ml/3½fl oz hot chicken stock
1½ tbsp unsalted butter

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the pasta, place the flour, salt, eggs and olive oil into a food processor and process until the mixture comes together to form coarse crumbs. Tip into a bowl and gather into a ball with your hands.
3. Turn out onto a lightly floured surface and knead well until smooth and soft, but not sticky. Place into a bowl, cover the bowl in cling film and leave to rest in the fridge for at least 15 minutes.
4. For the filling, place the Cumbrian ham onto a baking tray lined with baking parchment and place another baking tray on top. Bake in the preheated oven for 3-4 minutes or until crisp. Remove from the oven and leave to cool. Set aside to use as a garnish.
5. Place the cream and milk into a medium saucepan and bring to the boil. Add the chopped chorizo and boil for 30 seconds. Leave to cool slightly, then transfer the mixture to a blender and blend until smooth. Add the ricotta, basil and parsley, salt and freshly ground black pepper and mix until combined.
6. For the pea shoot coulis, place the pea shoots (reserving some for the garnish) into a pan of boiling salted water and boil for 6-8 minutes, or until the stems are tender.
7. Place the shoots into a sieve and submerge in iced water. Drain.
8. Place all but a handful of the blanched pea shoots into a blender with just enough water for the blade to turn and blend until smooth. Pass through a sieve into a bowl, stir in a dash of Tabasco and season well with salt and freshly ground black pepper. Spoon into a small saucepan, place over a low heat and bring to a simmer. Add a little hot chicken stock and then whisk in the butter.
9. For the ravioli, divide the pasta dough into 16 equally sized balls. Flatten each one into a rectangle about 5mm/¼inch thick. Pass through a pasta machine at the lowest setting two or three times. Adjust the setting by one notch and repeat until you reach the lowest setting. Place a few of the reserved blanched pea shoots onto each sheet of pasta and fold over. Pass through the pasta machine at the lowest setting twice more.
10. Lay the pasta sheets out on a large board. Spoon two tablespoons of the ricotta, chorizo and herb mix onto eight of the sheets, leaving a little space around the edges. Shape the ricotta mixture into a cup shape using a teaspoon or your fingers, making sure the rims are raised so that they can hold an egg yolk without it escaping.
11. Place one unbroken egg yolk in the centre of each ricotta cup. Brush around the filling with beaten egg white to help the pasta sheets to stick together. Gently place another pasta sheet over the ricotta/egg yolk arrangements and tightly seal each one to avoid getting any air trapped inside. Stamp out the individual ravioli with a cookie cutter to make eight ravioli parcels.
12. Cook the ravioli in a large pan of salted, gently boiling water for two to three minutes, or until just al dente, but with the egg yolks still runny.
13. To serve, spoon a little pea shoot coulis into the middle of each of four serving plates. Place two ravioli onto each plate, lean the crisp parma ham up against the ravioli and scatter with the reserved pea shoots.