1 cup all-purpose flour, plus additional for dusting
9 large egg yolks plus 1 whole egg
Pea Filling, recipe follows
Cornmeal, for dusting
Shrimp Sauce, recipe follows
Fresh Opal basil buds and flowers
Snow peas, cut into chiffonade
Basil Oil, recipe follows
2 cups frozen peas
1 cup ricotta cheese
Olive oil, for drizzling
1 onion, sliced
1 clove garlic
2 big pieces lemon peel
1 bunch fresh thyme
1/2 bulb fennel, sliced
1 pound large shrimp (31/35 count), peeled, deveined and halved lengthwise, shells reserved
1 tablespoon extra-virgin olive oil
1 cup white wine
2 cups heavy cream
1 bunch fresh basil, leaves picked from stems
1/4 cup canola oil
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