Prepare the filling

1.  In a medium saucepan, bring water to salted water to boil. Add the shelled fresh peas and cook for 4 minutes Drain and let cool. Separate the peas 75 % for filling, 25 % for the serving.
2. In a food processor, add the 75% of cooked peas, ricotta, Parmigiano-Reggiano cheese, ½ portion of mint leaves, zest of 1 lemon and 1 egg. Pulse until the mixture is minty green with specks of the peas still remaining. Taste and add salt and pepper, to taste. Cover and refrigerate until ready to use.

Prepare the pasta dough

1. Make a large mound of the flour in the center of your cutting board or surface prep area. Form a well in the center of the flour. Add the eggs and a pinch of salt. Using a fork, beat together the eggs and slowly begin to incorporate the flour from the inner rim of the well. Continue until the dough starts to come together. Switch to using your hands. Incorporate the rest of the flour until you have a large ball. Scrape off any excess from the surface. Re-flour the board and continue kneading the dough until it becomes smooth like a baby’s skin, about 5 minutes. Add a little more flour if the dough is too sticky.
2. Cover the dough with a kitchen towel and allow to rest for at least 30 minutes at room temperature.

Make the ravioli

1. Allow the dough to come to room temperature if refrigerated. Cut the ball of dough into quarters. Cover the dough you are not using immediately to prevent it from drying out. Dust your surface and the dough with a bit of flour. Flatten the piece of dough and roll it through the pasta machine a few times at its widest setting. Reduce the setting and crank the dough through the machine, continuing until the dough is paper-thin (number 5 setting on my machine). You should end up 4 very long sheets.
2. Lay out ½ of 1 sheet of pasta. Keep a small bowl of water nearby. Place about 1 tablespoon of the filling every few inches in two rows on the pasta sheet. Brush around the filling with water. Careful place the 2nd ½ of the sheet over the ½ with the filling. Use the side of your hand seal down the center of the two rows and then seal between the individual ravioli. Finally gently squeeze the air out of each ravioli and seal the edges. Cut into squares using a ravioli cutter. Place the finished ravioli on a sheet pan dusted with semolina or cornmeal until ready to use. Repeat with remaining dough and filling.

   Note: This is the most dangerous time in making ravioli. Flip the ravioli over on sheet pan until the dough is mostly dry. If you leave them too long on one side, the moisture from the filling will leak into the dough and cause the ravioli to stick to the pan. You can also, place the sheet pan in the freezer and freeze solid and then store them in a plastic bag.

To finish the ravioli

1. In a dry sauté pan, lay the prosciutto in the pan and turn to medium-low heat. Gently heat to crisp the prosciutto. Flip on other side. Remove to a plate covered with paper towels. When the prosciutto is cool, crumb it and reserve for serving.
2. In a large sauté pan, melt the butter over medium heat until the foam subsides and the butter begins to turn brown. Add the cooked peas. Season the sauce with salt and pepper.
3. In the meantime, bring a pot of salted water to boil over medium heat. Gently add the ravioli and cook at a slow boil until the ravioli float to the surface and are tender, about 3 minutes. Remove and taste one raviolo. If you froze the ravioli, they may take longer to cook.
4. Carefully remove the ravioli with a spider or slotted spoon and add to the brown butter and peas. Gently swirl around until the sauce is not again and has absorbed into the ravioli. Add the mint leaves, swirl one more time. 
5. Serve the ravioli with grated Parmigiano-Reggiano, zest of a lemon and the crispy prosciutto.