Preheat oven to 400° F / 205° C. Line a half-sheet rimmed baking tray with parchment.

On a silicone rolling mat, unroll the puff pastry. Use a rolling pin to roll the pastry a few inches longer, or a knife to trim away any excess, forming a rectangle approximately 10 x 12 inches in size.

With a 2 3/4-inch or 3-inch square cutter, cut the pastry into 12 squares.

Transfer to prepared tray.

With a 2-inch square cutter, score each pastry square. (You want to create a deep, visible indentation, but don’t cut all the way through the pastry.)

Brush the tops of the squares with the beaten egg.

Bake in preheated oven for 12-14 minutes, or until pastry is flaky and deeply golden brown.

Transfer to a wire rack to cool completely, about 10 minutes.

With a paring knife, gently “pop” the scored squares from the tops of each pastry, creating an indentation.

Whisk together ricotta, lemon juice, and lemon zest in a small bowl. Season with salt and pepper to taste.

Spoon ricotta mixture into cooled pastry squares. Use a small stepped palette knife to smooth the tops.

Add the peas.

Top with chopped mint and basil leaves.

Sprinkle with shaved Parmesan.

Serve immediately.