Prepare the filling by adding all the ingredients into a blender and blend until smooth. Taste and add more salt if needed.

Prepare the dough: in a large bowl combine the flour, turmeric, and salt. Mix with a fork to combine. Form a well in the middle and add the olive oil and about a third of the water. Add the water in slowly and mix. Continue to mix and add water until a shaggy dough forms.

Knead the dough: once shaggy dough is formed knead for about 5 to 7 minutes with clean hands or until a smooth dough has formed.

Cut the dough into 4 equal pieces. Work with one piece of dough at at time, cover the other pieces of dough with a dish towel so they don’t dry out.

Use a rolling pin or pasta machine to roll the dough out until very thin. When you hold it up you should be able to see your hands and light coming through. Carefully, fold the dough up and place on the dish with other dough. Cover with a towel. Repeat with the remaining pieces of dough.

Fold the dough in half and use the ravioli stamp to gently make small outlines of where the ravioli will be you should get about 5 from 1 piece of pasta dough.

Open it back up again and add about 2 teaspoons to 1 tablespoon of filling to the center of the outline (depending on shape and size you are making). Use your finger to spread a bit of water on sheet of pasta dough, this will help the dough to stick to itself.

Fold it back in half and use the ravioli stamp to cut them out. Make as many ravioli as you can because the dough can’t be reworked and rolled out again. Repeat with all the dough, cover the ravioli you have made so they do not dry out. If you need help with these steps be sure to watch the video.

Bring a medium pot of salted water to a boil. Once boiling add about 5 to 6 ravioli and boil for about 5 minutes or until they float to the top. Remove the ravioli and repeat until all ravioli are cooked.

In a separate pan cook some extra peas in oil and add the cooked ravioli in along with a few tablespoons of pasta water. Before serving add the juice of half a lemon over top, lemon zest, and flaky sea salt.

Spread the remaining filling on the bottom of the plates for serving and place the ravioli on top.