Ok I will give you one………….the rest are secret!
1kg Petite Pois Peas
250g Smoked bacon rashers
125g Crème Fraiche
Half a Bunch of Freshly chopped Mint
Grill the bacon until crispy, Boil the peas until they are just past defrosted (do not overcook). Add the Riccotta to the crème fraiche and mix well. Add bacon to peas and mash. Then add the Riccotta and mix until you have a creamy texture. Not too wet otherwise the pasta will be soggy. Stir in the freshly chopped mint at the end. Now fill your ravioli and enjoy.
That’s it! Couldn’t be simpler