Pâtesspring Pea Ravioli Recipe
Compressed rhubarb, verjus beurre blanc
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Ingredients
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Ravioli Dough
Filling
Compressed Rhubarb
Verjus Beurre Blanc
Method
Prepare Ravioli Dough
- 1
Make the Dough
In a large bowl, mix the flour and salt. Make a well in the center, add the eggs, and mix until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Prepare Filling
- 2
Make the Filling
Blanch the fresh peas in boiling water for 2 minutes, then transfer to an ice bath. In a bowl, combine the peas, ricotta, Parmesan, salt, and black pepper. Mix well.
Prepare Compressed Rhubarb
- 3
Prepare Verjus Beurre Blanc
- 4
Make the Sauce
In a saucepan, combine the verjus and shallots. Simmer until reduced by half. Whisk in the butter piece by piece until emulsified. Season with salt and white pepper.
Assemble Ravioli
- 5
Form the Ravioli
Roll out the dough into thin sheets. Place a teaspoon of filling on one sheet, fold over, and seal with water. Cut out ravioli shapes and set aside.
Cook and Serve
- 6
Cook and Plate
Boil the ravioli in salted water for 3-4 minutes until they float. Drain and serve with compressed rhubarb and drizzle with verjus beurre blanc.
