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.

Filling Preparation

Prepare the Filling

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.

Compression of Rhubarb

Compress the Rhubarb

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.

Verjus Beurre Blanc Preparation

Make the Sauce

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.

Assembly and Cooking

Assemble and Cook Ravioli

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.

More from Auberge du Pommier

French

Os À Moelle

Inspired by Auberge du Pommier

Os à Moelle is a French dish featuring roasted bone marrow served often with accompaniments like foie gras mousse, brioche, and fruit compote. This dish showcases the rich, savory flavor of the marrow, contrasted by the creamy texture of the foie gras mousse and the sweetness of the grape compote. Here's how to make it at home.

French