spring pea ravioli, compressed rhubarb, verjus beurre blanc

In a large bowl, mix the flour and salt. Make a well in the center, add the eggs and olive oil. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Make the Dough

Blanch the peas in boiling water for 2 minutes, then transfer to an ice bath. Drain and blend the peas with ricotta, Parmesan, mint, and salt until smooth. Set aside.

Prepare the Filling

In a saucepan, combine rhubarb, sugar, and water. Bring to a simmer and cook until the rhubarb is tender. Transfer to a vacuum-seal bag, seal, and compress for 30 minutes. Cut into small pieces once ready.

Compress the Rhubarb

In a saucepan, combine the verjus and shallots over medium heat; reduce until almost dry. Gradually whisk in the cold butter until emulsified. Season with salt and white pepper to taste. Keep warm.

Make the Sauce

Roll out the ravioli dough thinly and cut into circles. Place a small spoonful of the filling in the center of each circle. Fold over and seal the edges with water. Cook the ravioli in boiling salted water for 3-4 minutes until they float. Serve with the verjus beurre blanc and topped with compressed rhubarb.

Assemble and Cook Ravioli

All-purpose flour

Large eggs

Olive oil

Salt

Fresh spring peas

Ricotta cheese

Parmesan cheese, grated

Mint leaves, chopped

Rhubarb stalks, cut into 1-inch pieces

Sugar

Water

Verjus

Shallots, finely chopped

Butter, cold and cubed

White pepper

Spring Pea Ravioli

Make Spring Pea Ravioli Recipe in just 2h . spring pea ravioli, compressed rhubarb, verjus beurre blanc

Spring Pea Ravioli Recipe

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