prawns, snap peas, asparagus, crispy grana padano, lemon beurre blanc sauce

In a mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Mix until a dough forms, then knead 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, snap peas, and asparagus in boiling water for 2 minutes, then transfer to ice water. In a skillet, sauté prawns until they turn pink. Mix all the filling ingredients in a bowl and season with salt and pepper.

Cook the Filling

Roll out the dough into thin sheets. Place small mounds of filling onto one sheet, brush edges with water, and cover with another sheet. Cut out ravioli shapes and seal the edges.

Roll and Fill

In a saucepan, combine shallots and white wine. Simmer until reduced by half. Whisk in butter, a few pieces at a time, until emulsified. Stir in lemon juice and season with salt.

Prepare the Sauce

Boil ravioli in salted water for 3-4 minutes until they float. Drain and plate with the lemon beurre blanc sauce. Garnish with grated Grana Padano and fresh herbs.

Cook and Plate

All-purpose flour

Eggs

Olive oil

Salt

Fresh peas

Prawns, peeled and deveined

Snap peas, chopped

Asparagus, chopped

Ricotta cheese

Salt and pepper

Butter, unsalted

Shallots, minced

White wine

Lemon juice

Grana Padano, grated

Fresh herbs (basil or parsley), chopped

Spring Pea Ravioli

Make Spring Pea Ravioli Recipe in just 1h 30m. prawns, snap peas, asparagus, crispy grana padano, lemon beurre blanc sauce

Spring Pea Ravioli Recipe

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