Method

• 1.
  To make the pasta dough, place egg and flour in a food processor and whiz until mixture comes together in clumps – add up to 1 tbs water if necessary. Turn out onto a lightly floured work surface and knead for 5 minutes until elastic. Enclose in plastic wrap and chill for 30 minutes.
• 2.
  Cook peas in boiling, salted water for 3-4 minutes, then rinse under cold running water and drain. Transfer 3 cups peas to a cleaned food processor with mint and mascarpone. Whiz until smooth, then chill for 30 minutes to firm up.
• 3.
  Divide the dough into 4, then enclose 3 portions in plastic wrap and set aside. Start on the thickest setting of your pasta machine and run the dough through 2-3 times, folding it in half each time, until elastic. Keep rolling the dough through the settings, reducing the thickness each time, until 2mm thick. (Alternatively, dust a rolling pin with flour, then roll out dough from the centre to the edges into a large rectangle 2mm thick – rotate dough often and use flour to prevent sticking.) Place pasta on a flour-dusted tray and cover with a tea towel while you roll the remaining pieces.
• 4.
  Place 1 tsp filling at 8cm intervals down the centre of each pasta sheet (reserve leftover filling to serve). Brush water around filling, then fold over one side of pasta sheet to enclose the filling. Press firmly around the filling to seal and remove air pockets, then cut into ravioli.
• 5.
  Cook the ravioli, in batches, in a large saucepan of boiling, salted water for 4 minutes or until al dente. Drain, reserving 2 tbs cooking liquid.
• 6.
  Heat butter and oil in a large fry pan over medium heat for 1 minute or until nutty and frothy. Add sage leaves and cook for 1 minute or until fragrant, then stir in the reserved pasta cooking liquid. Add the ravioli and cook for 1 minute or until warmed through.
• 7.
  Divide remaining filling among plates and top with ravioli. Drizzle over sage butter and scatter with remaining 1 cup peas. Serve with parmesan and parsley.