First, dry the ricotta. Put it in a sieve, then lay four sheets of kitchen paper on top of each other on a plate. Tip the ricotta on to the paper and top with four more sheets. Press the ricotta into a ball, squeezing out as much moisture as you can. Once the sheets are soaked through, discard and repeat with four more sheets, continuing until the ricotta is dry and crumbly.

Put the ricotta in a food processor with the grated cheese, whole egg and egg yolk, a teaspoon of salt and plenty of freshly ground black pepper, then pulse/blitz until everything just comes together.

Sprinkle in the flour, pulse again to combine, then transfer the dough to a large bowl and put in the freezer to set.

Put the oil and the halved garlic in a deep saute pan on a medium-high heat. Season the lettuce, then brown it in the garlic oil for a few minutes on each side, until coloured.

Lift out the lettuce, then add 40g butter to the pan. Once it’s melted, add the onions, season generously and cook, stirring often, over a medium heat for about 20 minutes, until translucent and soft.

Meanwhile, dust a large tray with flour. Take the ricotta mix out of the freezer and, using two tablespoons to shape them, scoop out oblong quenelles and transfer to the tray. Set aside somewhere cool.

Add the crushed garlic to the onions, fry for a few minutes, then shred the sauteed lettuce and add that, too.

Finally, stir in peas, wine and stock, and bring to a simmer. Cook for 10 minutes, until the peas are cooked but still bursting in the mouth, then add the lemon juice and mint, then taste to check the seasoning.

Bring a large pan of salted water to a boil and cook the dumplings in batches for three to four minutes, until they are cooked through, firm and float to the top of the water.

With a slotted spoon, transfer the cooked dumplings to a plate lined with kitchen towel while you cook the remaining dumplings.

Melt the remaining 30g butter in a frying pan on a high heat, then saute the poached dumplings for three to four minutes on each side, until golden.

Serve the dumplings nestled in the buttered peas, scattered with more grated cheese and a few glugs of oil.