Serves 8

1 tablespoon unsalted butter

1 shallot, finely chopped, about 1/4 cup

2 cups shelled peas

salt

1/4 cup water or chicken stock

1 cup whole milk ricotta

1/4 teaspoon ground nutmeg

4 large eggs

1/4 cup creme fraiche

1/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for sprinkling

1/4 cup finely grated young Pecorino cheese

2 tablespoons finely chopped fresh mint

2 teaspoons finely grated lemon zest

1 teaspoon freshly ground black pepper