Mousse of ricotta and peas

10 oz. of fresh shelled peas

1 Ecodose of water

5 oz. fresh ricotta

½ white onion

3 tbps of butter

salt and pepper

- Cut the onion into thin slices and soften it in the pan with a knob of butter, then add the peas.

- Add the Ecodose of water, salt and pepper, then close the pot and cook for 13 minutes after the first whistle. Let the steam escape gradually from the valve and then open the lid.

- Blend the peas with a hand blender and let cool, then add the ricotta.

- Pour the mousse into a lightly buttered mold and put it in the fridge to solidify. Serve on toasted croutons.