Summer Pea Ravioli

Summer Pea Ravioli
Summer Pea Ravioli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Tablespoons Olive Oil

  • 1

    Leek, white and very light green parts only, finely chopped

  • 2

    Garlic Cloves, minced

  • 2

    Cups Green Peas, shelled

  • 1 1/2

    Cups Water

  • 1

    Tablespoon Dry Vermouth

  • 1 1/2

    teaspoons Fresh Thyme, finely chopped

  • 1

    Tablespoon Fresh Parsley, finely chopped

  • 1/2

    teaspoon salt

  • freshly ground black pepper, to taste

  • SOY RICOTTA

  • 1

    Cup Soy Milk

  • 1

    Tablespoon Lemon Juice

  • 1/2

    teaspoon Salt

  • HOMEMADE PASTA

  • 1/2

    Cup Unbleached Flour

  • 1/2

    Cup Semolina Flour

  • 1/3

    Cup Hot Water

  • 1/2

    Teaspoon Salt

  • 1

    Tablespoon Olive Oil

Directions

To make the pasta, combine the flours and salt in the bowl of a food processor. With the motor running add the the oil, then, in a steady stream, add the hot water. Continue to process. When the dough comes together, stop adding any water, if any remains. (Otherwise if your dough hasn’t come together once all water has been added, drizzle over more hot water, 1 teaspoon at a time, until it does.) Remove the dough from the food processor and quickly knead together to form a ball. The dough should be soft but not sticky. Quarter and cover the dough and let it rest until ready to use. To prepare the peas, heat the oil in a large sauté pan. Add the chopped leek and garlic and sauté until soft and translucent, then add the vermouth. Add to it, the peas, water, herbs, salt and pepper. Meanwhile combine the soy milk, lemon juice and salt in a non-reactive bowl. Allow it to sit while you continue with the peas. Simmer to blanch the peas and reduce the water by about half. Then, drain the curdled soy milk through a mesh sieve or cheesecloth and leave it to remove as much liquid as possible. Purée the peas in a food processor on high or through a food mill. Layer a colander over a mesh sieve which has been placed over a bowl. Push the mixture through the colander and let what remains in the sieve to remove excess liquid. Reserve the liquid in the bowl for the sauce. Prepare the pasta, which has been divided into four, then roll it out into thin sheets. Combine the pea purée with the soy ricotta. Dot the pea purée by the teaspoonful along the first sheet of pasta. With a water and a pastry brush, dampen the edges around the purée. Lay another pasta sheet on top and with your fingertips, push out any air and seal the edges around each, soon to be ravioli. With a roller, or ravioli cutter, cut out each piece. Repeat with the two remaining sheets of pasta and pea purée. Cook the ravioli in a large pot of rapidly boiling water for about 2-3 minutes or until they all float. Meanwhile, melt knub of (vegan) butter, about 2 tablespoons and add about 1/2 cup of the reserved, strained pea liquid to heat. Once it’s simmering add 2 tablespoons of vermouth. Add salt and pepper to taste. Continue to simmer until the ravioli is done. Remove with the ravioli from the water with a slotted spoon. To plate, evenly spoon the sauce in the center of four plates and top with ravioli. Garnish with fresh pea shoots and cracked pepper, if desired.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: