Ravioli Filled with Spring Peas, Ricotta and Mint Recipe

By GadgetGirl

Ravioli is composed of a filling sealed between two layers of this egg pasta dough. This delicate recipe combines the flavors of seasonal sweet peas and mint , with a creamy ricotta cheese.

Ingredients

• Fresh Pea Filling:
• 3 cups frozen peas, cook and cooled
• 2 cups fresh ricotta
• 2 tablespoons fresh mint leaves, minced
• 2 teaspoons kosher salt
• 1/4 teaspoon nutmeg, freshly grated
• freshly ground black pepper
• Pasta:
• 5 cups flour, plus extra for dusting
• 8 eggs
• 2 Tsp. extra-virgin olive oil
• Sauce:
• 4 tablespoons extra virgin olive oil
• 2 freshly squeezed lemons
• 4 tablespoons fresh basil, thinly sliced
• 3/4 teaspoon kosher salt
• 1/2 teaspoon lemon juice

Details

Servings 8
Adapted from rvgoddess.com

Preparation

Step 1

Sweet Pea Filling: Place peas, fresh ricotta, nutmeg, mint, and kosher salt in bowl of food processor and pulse to create a thick, chunky paste. Transfer mixture to bowl.

Ravioli:

Add the flour to the work bowl. Fit a food processor with the metal blade. Add 4 cups of the flour to the food processor work bowl. Set the remaining 1 cup flour nearby; you’ll use it later to adjust the consistency of the dough.

Add the eggs and oil. Crack the eggs against a flat surface and drop them into a small glass measuring cup. Check for shells, then add the olive oil to the measuring cup. Pour the egg-oil mixture into the processor.

Mix the dough. Process the mixture until the flour is evenly moistened and crumbly; this will take about 10 seconds. Pinch the dough to test its consistency.

Adjust the consistency. If the dough seems excessively sticky, add the reserved flour 1 tablespoon at a time, processing until just incorporated. Process until the dough comes together to form a loose ball on top of the blade and feels moist but not sticky when pinched, about 30 seconds.

Lightly knead the dough. Transfer the dough to a lightly floured work surface and knead lightly until it feels damp without being sticky and is an even yellow color with no streaks of flour, 1 to 2 minutes.

Let the dough rest. Shape the dough into a ball. It will be quite elastic at this point and would spring back on itself if you attempted to roll it out. Cover the ball with a large overturned bowl and let it rest for 30 minutes before rolling.

Use a ravioli frame to shape homemade ravioli: Cut a sheet of rolled dough so it is a little longer and wider than the frame. Place dough over frame, making sure it completely covers frame. Using your fingers, lightly press dough into hollows of frame. Fill each hollow with about 1 teaspoon of filling. Moisten the dough around filling by brushing it with water. Cut another sheet of rolled dough so it is a little longer and wider than frame; place on top of filled dough. Using a rolling pin, roll over top of dough, pressing firmly to seal and score ravioli. To remove ravioli, carefully invert frame onto a floured surface. (You may need to tap one end of the frame against the surface to dislodge ravioli.) Cut dough into individual ravioli, trimming excess dough. Repeat with the remaining dough and filling.

When making fresh pasta dough, keep in mind that the amount of flour the dough will absorb varies according to the flour, the freshness of the eggs and the weather. You may need a bit more flour on a rainy day and a little less on a hot, dry day.

Cook Ravioli: Meanwhile, in a large pot of heavily salted boiling water, cook the ravioli in batches until tender but firm to the bite, about 3 minutes. When the water returns to a boil and the ravioli floats to the top, test for doneness. With a slotted spoon or skimmer, transfer to a warmed platter, toss gently with the sauce.

Sauce: Drizzle with olive oil and lemon juice, taste and season with salt and pepper. To serve, divide the ravioli between 8 warmed serving bowls. Sprinkle with thinly sliced basil and freshly ground black pepper and serve immediately.