Lemon Pistachio Ravioli Recipe
Castlevetrano olives, tarragon, shallots, white wine sauce, toasted pistachios
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Ingredients
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Ravioli Dough
Filling
White Wine Sauce
Garnish
Method
Ravioli Dough Preparation
- 1
Mix Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and crack in the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
- 3
Mix Filling Ingredients
In a mixing bowl, combine ricotta cheese, lemon zest, chopped pistachios, and salt. Mix until well incorporated. Set aside.
White Wine Sauce Preparation
- 4
- 5
Add Wine and Broth
Pour in the white wine and let it simmer for 2-3 minutes until reduced by half. Then add the vegetable broth and chopped tarragon. Simmer for another 5 minutes.
- 6
Incorporate Olives
Stir in the sliced Castlevetrano olives, and season with salt and pepper to taste. Keep warm on low heat.
Ravioli Assembly and Cooking
- 7
Roll Out Dough
After resting, divide the dough into 4 pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin.
- 8
Fill the Ravioli
Place small spoonfuls of the filling onto one sheet of pasta, leaving enough space between each. Moisten the edges with water, then place another sheet of pasta on top. Press down to seal.
- 9
Cook Ravioli
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 3-4 minutes until they float to the surface. Remove with a slotted spoon.
Plating
- 10
Serve
Plate the cooked ravioli, spoon the white wine sauce over the top, and garnish with toasted pistachios and fresh tarragon leaves.