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Spring Pea and Ricotta Ravioli

Spring Pea and Ricotta Ravioli

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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

Ravioli Dough
  • 400 Grams All Purpose Flour
  • 3 Large Eggs
  • 6 Egg Yolks
Pea and Ricotta Filling
  • 1.5 Cup Green Peas
  • 1.5 Cup Whole Milk Ricotta
  • 6 Lemons Zest only
  • 3/4 Teaspoon Kosher Salt
  • 1/4 Teaspoon Black Pepper
  • 1 Egg Whisked
Lemon Butter Sauce
  • 3 Lemons Juiced
  • 1 Shallot Minced
  • 1 Stick Cold Unsalted Butter Cubed
  • 1 Tablespoon White Distilled Vinegar
  • 1/4 Teaspoon Kosher Salt
  • 2 Tablespoons Parsley Chopped
  • 1 Handful Fresh Mint Chopped
  • 1/4 Cup Pistachios Roughly Chopped

Method
 

Pasta Dough
  1. Combine flour and eggs in large stand mixer bowl with dough hook
  2. Turn mixer on to a low-medium speed for 3-5 minutes until dough and egg are fully incorporated. If dough appears dry after 5 minutes, add spoonfuls of extra egg whites as needed. Dough should not be sticky and spring back when press gently with finger.
  3. Place ball of dough in a plastic zip-lock bag for 1 hour to rest.
Ravioli Filling
  1. Combine green peas, ricotta, lemon zest, salt, and pepper in food processor. Blend until all ingredients are fully incorporated. Refrigerate until ready to fill ravioli.
Making the Ravioli
  1. Separate dough into 6 smaller balls. (Keep each piece of dough in the plastic bag to prevent drying while making the ravioli)
  2. Roll out one ball of dough with a rolling pin into a long strip. Then run the dough through a pasta roller until you reach desired thickness. We use number 6 or 7 on the kitchen-aid pasta roller which leaves the dough roughly 0.8 mm thick (1/32 of an inch).
  3. Flour the ravioli tray and lay the thin rolled out sheet of dough over the tray.
  4. Fill each space with approximately 1 tbsp of filling (may vary depending on the size of your ravioli mold).
  5. Brush the edges of the ravioli with the whisked egg, then fold the remaining dough over the tray to cover the filling.
  6. Gently press over each ravioli to get the air out, then roll over the tray with a rolling pin to cut pasta.
  7. Pasta may be cooked at this point or frozen on a tray and saved for later use.
Lemon Butter Sauce
  1. Place a large pot with water and salt on high heat and bring to a boil.
  2. Meanwhile, add minced shallot, lemon juice, and vinegar to a small pot and place over medium-high heat for 5-8 minutes. Cook until nearly all liquid has evaporated.
  3. Once all liquid has been reduced, begin whisking and adding 1 cold cube of butter at a time. Continue whisking until all butter has been emulsified with the reduction.
  4. Add salt and chopped parsley and leave on lowest heat, whisking occasionally until needed.
  5. Boil ravioli for 4 minutes then remove the ravioli and place them in a large sauce pan on medium-low heat.
  6. Toss ravioli in sauce pan with lemon butter sauce. Top with chopped pistachios, mint leaves, and freshly grated parmesan cheese.