Ravioli Verde Recipe

Prep spinach

Bring a small pot of water to a boil. Blanch the spinach for 20–30 seconds until wilted. Immediately plunge into ice water, drain, squeeze out as much moisture as possible, and finely chop. Measure 1 cup packed chopped spinach.

Make the dough

On a clean work surface, mound the flours and make a well in the center. Add the whole eggs, egg yolk, chopped spinach, olive oil, and salt into the well. Use a fork to beat the eggs and slowly incorporate flour from the sides until a shaggy dough forms. Knead by hand for 8–10 minutes until smooth and elastic; if dough is sticky, dust lightly with flour. Form into a ball, wrap tightly in plastic, and rest at room temperature for 30 minutes.

Roll the dough

Divide dough into 4 equal pieces. Keep pieces covered. Working with one piece at a time, flatten and run through a pasta machine from widest setting to progressively thinner settings until you reach a thin sheet suitable for ravioli (about setting 5–7 on most machines) or about 1–1.5 mm thick. Lightly dust sheets with flour to prevent sticking and lay on a floured towel.

Cook the rice middlens

Rinse the 1 cup Carolina Gold middlens under cold water until water runs clear. In a small saucepan, combine rinsed rice, 1.75 cups water and 1 tablespoon butter. Bring to a gentle simmer, reduce heat to low, cover, and cook 18–20 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork and spread on a tray to cool to room temperature (helps avoid gummy filling).

Prepare flavor base

While rice cooks, melt 1 tablespoon butter in a small skillet over medium heat. Add the finely diced shallot and sauté 2–3 minutes until translucent but not browned. Remove from heat and let cool slightly. Stir in lemon zest and lemon juice.

Combine filling

In a mixing bowl, combine the cooled rice, sautéed shallot mixture, ricotta, grated Parmigiano-Reggiano, thawed peas, and lump blue crab meat. Gently fold to combine, trying not to break up crab lumps. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon Aleppo pepper. Taste and adjust seasoning carefully — crab is delicate. If filling feels loose, refrigerate 15–20 minutes to firm up (or add an extra 1–2 tablespoons cooled cooked rice or a touch more cheese).

Prepare egg wash

Beat the reserved large egg with a pinch of salt to make an egg wash for sealing ravioli.

Form ravioli

Lay one pasta sheet on a lightly floured surface. Place teaspoon-sized mounds of filling about 1 to 1.5 inches apart in rows. Brush around each mound with egg wash. Gently lay a second pasta sheet over the first and press down around each mound to seal, pushing out air pockets. Use a ravioli cutter, knife or pastry wheel to separate ravioli and crimp edges. Transfer finished ravioli to a lightly floured baking sheet, not touching. Repeat with remaining sheets and filling. Refrigerate assembled ravioli for 10–15 minutes to set if desired.

Cook ravioli

Bring a large pot of salted water to a gentle boil. Reduce to a simmer and add ravioli in batches so they have room. Cook fresh ravioli 3–4 minutes, until they float and pasta is tender. Use a slotted spoon to transfer cooked ravioli to a plate. Reserve 1/4 cup of cooking water.

Make brown-butter lemon sauce

In a wide sauté pan over medium heat, melt 4 tablespoons butter. Cook the butter, swirling pan occasionally, until it turns a light golden brown and smells nutty (3–4 minutes). Add the 1/4 cup stock and 1 tablespoon lemon juice to deglaze and bring to a gentle simmer. Reduce heat to low.

Finish and season

Add cooked ravioli to the pan in a single layer, gently tossing to coat. If sauce seems dry, add reserved pasta cooking water 1 tablespoon at a time to loosen. Stir in the chopped chives and 1 tablespoon olive oil. Taste and finish with flaky sea salt, 1/8 teaspoon black pepper and a light dusting of Aleppo pepper if desired.

Plate and garnish

Divide ravioli among 4 plates (serving size below). Spoon any remaining sauce over top, garnish with microgreens or baby herbs, a few extra crab morsels if available, and a small grating of Parmigiano if desired. Serve immediately.