Spring Pea Ravioli: Spring Dinner Party Menu

April 18, 2017

 

 

 

 

Home-made ravioli is sure to be a crowd pleaser and isn't as difficult as you might think. You will need a pasta maker for this recipe from Saveur. 

 
 
Prep Time: 2 hours
Serves: 4-6
 
 
 
 
 
 
Ingredients
  • 2 cups peas

  • 1⁄2 cup grated parmesan

  • 1⁄2 cup ricotta

  • 2 tsp. lemon zest

  • 2 tbsp. minced mint

  • 1 clove garlic

  • Kosher salt and freshly ground black pepper, to taste

  • 2 tbsp. olive oil

  • Food Processor Pasta Dough

  • 2 tbsp. unsalted butter
  • 4 slices proscuitto

  • 1⁄2 cup frozen peas, defrosted

  • 3⁄4 cup pea shoots

  • 1 tsp. lemon, zested and juiced

  • 2 tbsp. minced mint

  • Grated parmesan, for serving

 

Directions 
  • Pulse peas, parmesan, ricotta, zest, mint, garlic, salt, and pepper in a food processor; slowly drizzle in olive oil until smooth. Refrigerate until ready to use.

  • On a lightly floured surface, divide Pasta Dough into 4 balls  and work with 1 disk of dough at a time.

  • Roll dough into an 8"-long oval; dust on both sides with flour

  • Using a pasta machine, pass dough through machine twice, using the widest setting. Using the next narrower setting, pass dough through machine twice more

  •  Continue to roll dough, setting the rollers to the next narrower setting, until dough is 1⁄16" thick. With a long side facing you, place 2 tsp. mounds of filling along middle of dough, spacing the mounds about 1" apart

  • Brush dough with water 

  • Take another sheet of pasta and lay it over the other sheet of pasta and mounds of filling; press dough to seal, squeezing out air pockets around filling

  • Using a pastry cutter or knife, cut out ravioli; transfer to a parchment paper-lined baking sheet. Repeat with remaining dough and filling. Leave ravioli at room temperature for 1 hour to dry

  • Bring a large pot of salted water to a boil, cook ravioli until al dente, 4-5 minutes

  • Meanwhile, melt butter in a 12" skillet over medium-high 

  • Add prosciutto and cook until crisp, 3 minutes

  • Add peas and pea shoots 1-2 minutes more

  • Use a slotted spoon and transfer ravioli to skillet

  • Add 1⁄2 cup cooking water, zest, juice, salt, and pepper; toss to combine. Transfer ravioli to a serving platter 

  • Garnish with mint and parmesan

 

From the Spring Dinner Party Menu 

 

 

 

 

 

 

 

 

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