Peel the spring onions and thinly slice, keeping the white stalk separate from the green stem.
Heat a saucepan, add a knob of butter and the onions. Cook until softened then add the peas and cover with water. Season with salt and pepper and add a bay leaf and a garlic clove. Bring to the boil and cook for 5 minutes from boiling point. Add the cream and bring back to the boil. Blend the peas and strain through a sieve to remove the skins.
Roll out the ravioli sheets and brush with a little beaten egg. Place a little fresh goat's cheese in the centre of each sheet, top with of the chopped green chive. Season with pepper then fold up the ravioli to close. Repeat the process to make 3 raviolis per person.
Bring a little water to the boil in a saucepan. Add the raviolis to the pan, cover and remove from the heat. Leave for 2 minutes then drain.
Place the milk, cream and sweetcorn in a saucepan and bring to the boil. Blend until smooth and then pass through a fine sieve. Use a hand blender to foam the sweetcorn cream.
To serve: pour the pea sauce into bowls and add the ravioli, finish with a scoop of sweetcorn foam.
«Make sure to press any air out of the raviolis as you close them - if there is air inside the raviolis they are likely to burst while cooking.»