2 tbsp chopped feathery fennel tops
½ garlic clove
juice of ½ lemon
1 tbsp chopped parsley
50g/2oz fine semolina, plus extra for dusting
sea salt and freshly ground black pepper
250g/9oz plain ‘00’ flour
4 tbsp olive oil
110g/4oz walnuts
50g/2oz unsalted butter
2 large free-range eggs (preferably organic)
3 large free-range egg yolks (preferably organic)
2 tbsp full-fat milk
75g/3oz parmesan, grated (or other vegetarian hard cheese)
200g/7oz ricotta (preferably sheep’s milk ricotta)