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Homemade Ravioli with Spring Peas, Ricotta and Mint
Homemade Ravioli with Spring Peas, Ricotta and Mint
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Ingredients
- 1½ cups shelled (fresh or frozen) spring peas
- 1 teaspoon kosher salt, more for seasoning
- 1 cup ricotta cheese
- ½ cup shredded mozzarella
- 1 whole egg, beaten
- 2 tablespoons fresh mint, minced
- ⅛ teaspoon nutmeg, freshly grated
- Freshly ground black pepper
- 1 recipe Fresh Pasta Dough Click here for recipe
- 2 tablespoons extra-virgin olive oil
- 1 freshly squeezed lemon
- 2 tablespoons fresh basil, thinly sliced
Procedure
Ravioli is composed of a filling sealed between two layers of pasta dough. This delicate recipe combines the flavors of seasonal sweet peas and mint with creamy ricotta cheese.
Place a small pot of water on the stove over a medium-high heat and bring to a boil. When boiling, add salt until dissolved, then add peas. Cook the peas uncovered until just tender, about 3 minutes. Using a colander, strain and slightly cool peas, about 5 minutes. Transfer the cooked peas to a blender or food processor fitted with a metal blade, and process until the purée is smooth.
To prepare filling: Transfer pea purée to a medium bowl; add ricotta, mozzarella and egg. Using a silicone spatula, thoroughly combine mixture until smooth. Add mint and nutmeg, taste and season with salt and pepper. Cover with plastic wrap and set aside in refrigerator until ready to use.
To make the ravioli: Roll out the pasta dough to the desired thickness. Lay one pasta sheet on a lightly floured work surface and lightly brush with water. Place 2 teaspoons of filling in the upper left-hand corner of the sheet and repeat with three more portions, forming a grid of 4. Space portions about 1 inch from the edge of the sheet and 2 inches apart from each other. Lay another sheet of pasta on top of the filling portions, and press down around the filling to press out any air and push the sheets together. Using a crimped pasta cutter or knife, trim the border of the dough and then cut a cross in between the mounds to create 4 ravioli. Repeat with the remaining pasta sheets and filling.
To cook ravioli: Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until pasta is al dente and fillings are heated through, about 4 minutes. Using a slotted spoon or spider, remove the ravioli from the water and transfer to large bowl. Drizzle with olive oil and lemon juice, then taste and season with salt and pepper.
To serve: Divide the ravioli between 4 warmed serving bowls. Sprinkle with thinly sliced basil and freshly ground black pepper. Serve immediately.
Place a small pot of water on the stove over a medium-high heat and bring to a boil. When boiling, add salt until dissolved, then add peas. Cook the peas uncovered until just tender, about 3 minutes. Using a colander, strain and slightly cool peas, about 5 minutes. Transfer the cooked peas to a blender or food processor fitted with a metal blade, and process until the purée is smooth.
To prepare filling: Transfer pea purée to a medium bowl; add ricotta, mozzarella and egg. Using a silicone spatula, thoroughly combine mixture until smooth. Add mint and nutmeg, taste and season with salt and pepper. Cover with plastic wrap and set aside in refrigerator until ready to use.
To make the ravioli: Roll out the pasta dough to the desired thickness. Lay one pasta sheet on a lightly floured work surface and lightly brush with water. Place 2 teaspoons of filling in the upper left-hand corner of the sheet and repeat with three more portions, forming a grid of 4. Space portions about 1 inch from the edge of the sheet and 2 inches apart from each other. Lay another sheet of pasta on top of the filling portions, and press down around the filling to press out any air and push the sheets together. Using a crimped pasta cutter or knife, trim the border of the dough and then cut a cross in between the mounds to create 4 ravioli. Repeat with the remaining pasta sheets and filling.
To cook ravioli: Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until pasta is al dente and fillings are heated through, about 4 minutes. Using a slotted spoon or spider, remove the ravioli from the water and transfer to large bowl. Drizzle with olive oil and lemon juice, then taste and season with salt and pepper.
To serve: Divide the ravioli between 4 warmed serving bowls. Sprinkle with thinly sliced basil and freshly ground black pepper. Serve immediately.
Homemade Ravioli with Spring Peas, Ricotta and Mint
Ingredients
- 1½ cups shelled (fresh or frozen) spring peas
- 1 teaspoon kosher salt, more for seasoning
- 1 cup ricotta cheese
- ½ cup shredded mozzarella
- 1 whole egg, beaten
- 2 tablespoons fresh mint, minced
- ⅛ teaspoon nutmeg, freshly grated
- Freshly ground black pepper
- 1 recipe Fresh Pasta Dough Click here for recipe
- 2 tablespoons extra-virgin olive oil
- 1 freshly squeezed lemon
- 2 tablespoons fresh basil, thinly sliced
Procedure
Ravioli is composed of a filling sealed between two layers of pasta dough. This delicate recipe combines the flavors of seasonal sweet peas and mint with creamy ricotta cheese.
Place a small pot of water on the stove over a medium-high heat and bring to a boil. When boiling, add salt until dissolved, then add peas. Cook the peas uncovered until just tender, about 3 minutes. Using a colander, strain and slightly cool peas, about 5 minutes. Transfer the cooked peas to a blender or food processor fitted with a metal blade, and process until the purée is smooth.
To prepare filling: Transfer pea purée to a medium bowl; add ricotta, mozzarella and egg. Using a silicone spatula, thoroughly combine mixture until smooth. Add mint and nutmeg, taste and season with salt and pepper. Cover with plastic wrap and set aside in refrigerator until ready to use.
To make the ravioli: Roll out the pasta dough to the desired thickness. Lay one pasta sheet on a lightly floured work surface and lightly brush with water. Place 2 teaspoons of filling in the upper left-hand corner of the sheet and repeat with three more portions, forming a grid of 4. Space portions about 1 inch from the edge of the sheet and 2 inches apart from each other. Lay another sheet of pasta on top of the filling portions, and press down around the filling to press out any air and push the sheets together. Using a crimped pasta cutter or knife, trim the border of the dough and then cut a cross in between the mounds to create 4 ravioli. Repeat with the remaining pasta sheets and filling.
To cook ravioli: Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until pasta is al dente and fillings are heated through, about 4 minutes. Using a slotted spoon or spider, remove the ravioli from the water and transfer to large bowl. Drizzle with olive oil and lemon juice, then taste and season with salt and pepper.
To serve: Divide the ravioli between 4 warmed serving bowls. Sprinkle with thinly sliced basil and freshly ground black pepper. Serve immediately.
Place a small pot of water on the stove over a medium-high heat and bring to a boil. When boiling, add salt until dissolved, then add peas. Cook the peas uncovered until just tender, about 3 minutes. Using a colander, strain and slightly cool peas, about 5 minutes. Transfer the cooked peas to a blender or food processor fitted with a metal blade, and process until the purée is smooth.
To prepare filling: Transfer pea purée to a medium bowl; add ricotta, mozzarella and egg. Using a silicone spatula, thoroughly combine mixture until smooth. Add mint and nutmeg, taste and season with salt and pepper. Cover with plastic wrap and set aside in refrigerator until ready to use.
To make the ravioli: Roll out the pasta dough to the desired thickness. Lay one pasta sheet on a lightly floured work surface and lightly brush with water. Place 2 teaspoons of filling in the upper left-hand corner of the sheet and repeat with three more portions, forming a grid of 4. Space portions about 1 inch from the edge of the sheet and 2 inches apart from each other. Lay another sheet of pasta on top of the filling portions, and press down around the filling to press out any air and push the sheets together. Using a crimped pasta cutter or knife, trim the border of the dough and then cut a cross in between the mounds to create 4 ravioli. Repeat with the remaining pasta sheets and filling.
To cook ravioli: Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until pasta is al dente and fillings are heated through, about 4 minutes. Using a slotted spoon or spider, remove the ravioli from the water and transfer to large bowl. Drizzle with olive oil and lemon juice, then taste and season with salt and pepper.
To serve: Divide the ravioli between 4 warmed serving bowls. Sprinkle with thinly sliced basil and freshly ground black pepper. Serve immediately.