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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
Course Main Course
Cuisine Italian
Servings 6 people

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

Instructions
 

Pasta Dough

  • Combine flour and eggs in large stand mixer bowl with dough hook
  • 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.
  • Place ball of dough in a plastic zip-lock bag for 1 hour to rest.

Ravioli Filling

  • 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

  • Separate dough into 6 smaller balls. (Keep each piece of dough in the plastic bag to prevent drying while making the ravioli)
  • 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).
  • Flour the ravioli tray and lay the thin rolled out sheet of dough over the tray.
  • Fill each space with approximately 1 tbsp of filling (may vary depending on the size of your ravioli mold).
  • Brush the edges of the ravioli with the whisked egg, then fold the remaining dough over the tray to cover the filling.
  • Gently press over each ravioli to get the air out, then roll over the tray with a rolling pin to cut pasta.
  • Pasta may be cooked at this point or frozen on a tray and saved for later use.

Lemon Butter Sauce

  • Place a large pot with water and salt on high heat and bring to a boil.
  • 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.
  • 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.
  • Add salt and chopped parsley and leave on lowest heat, whisking occasionally until needed.
  • Boil ravioli for 4 minutes then remove the ravioli and place them in a large sauce pan on medium-low heat.
  • Toss ravioli in sauce pan with lemon butter sauce. Top with chopped pistachios, mint leaves, and freshly grated parmesan cheese.