Spring Pea and Ricotta Torte with Lemon and Mint

INGREDIENTS

• salt
• 1/4 cup finely grated young Pecorino cheese
• 1 tablespoon unsalted butter
• 1 shallot, finely chopped, about 1/4 cup
• 1 teaspoon freshly ground black pepper
• 1/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for sprinkling
• 2 cups shelled peas
• 2 tablespoons finely chopped fresh mint
• 4 large eggs
• 1/4 cup creme fraiche
• 2 teaspoons finely grated lemon zest
• 1/4 teaspoon ground nutmeg
• 1/4 cup water or chicken stock
• 1 cup whole milk ricotta