To make the Pasta:

1. Sift together both flours along with salt and pour onto a counter top. Make a well inside and add eggs and oil. 
2. Whisk eggs while slowly incorporating flour until you are able to use your hands and mix dough.
3. Knead dough until smooth and elastic, adding a little flour at a time if needed.
4. Cover dough and let rest for at least 30 minutes.

To make the filling:

1. In a mixing bowl, combine ricotta, peas, garlic, lemon juice, Romano cheese, salt and pepper. Mix until well combined using a fork breaking up the peas.
2. Refrigerate for 10 minutes.

To assemble ravioli:

1. Cut dough into small portions and place in pasta roller and roll until 1/16 inch thick. 
2. Drop 1 tbsp of mix on dough and cover with another sheet of dough.
3. Using a cutter, cut and press edges of ravioli  and continue until all formed.

To cook ravioli:

1. Using a large pot, Boil salted water. Place ravioli in water and when they float continue to cook for 4 minutes. Drain while reserving 1 cup of the water to use in the sauce.

To make the sauce:

1. In a large sauté pan, melt butter. Add the olive oil then add flour and cook over low heat.
2. Add lemon juice and water from cooked pasta. Add lemon zest and peas and heat for 2 minutes.
3. Add ravioli and spoon sauce over top.
4. Remove from heat and top with sauce.
5. Garnish with parsley or micro greens.