200g/7oz Swiss chard, stalks and leaves chopped Â
250g/9oz asparagus, trimmed and cut into 4-5cm/1½-2in pieces at an angle
1 tsp chopped fresh marjoram
1 small onion, finely choppedÂ
400g/14oz red-skinned potatoes, such as Desiree, peeled and cut into 2cm/¾in pieces
1 tsp chopped fresh thyme
shaving black truffle
salt and freshly ground black pepper
200g/7oz Italian ‘00’ flour, plus extra for dusting
pinch grated nutmeg
2 tbsp olive oil
1 tbsp olive oil
75g/2â…”oz unsalted butter
2 free-range eggs, beaten
50g/1¾oz Parmesan, grated
100g/3½oz ricotta
100g/3½oz shelled Italian new season fresh peas