A favorite easy pasta recipe of mine, from Marcella Hazan, involves stirring pasta with fresh ricotta, peas and bacon. These flavors were the inspiration these deconstructed ravioli. These are actually quite easy to make and were possible to pull off on a weeknight, with the help of a seven-year old who is an enthusiastic pasta roller. These are delicious with fresh peas, but frozen are quite acceptable, as long as you use plenty of fresh chives and parsley.

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