Restaurants›JOEY DTLA›Steak & Spring Pea Ravioli Recipe

Steak & Spring Pea Ravioli Recipe

Inspired by JOEY DTLA
Time1h 30m
Serves4

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

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Ingredients

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Pasta Dough

Filling

Lemon Beurre Blanc Sauce

Garnish

Method

Pasta Dough Preparation

1

Make the Dough

In a bowl, mix flour and salt. Make a well in the center, add eggs, and mix until a dough forms. Knead for 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Filling Preparation

2

Prepare the Filling

In a bowl, combine sliced sirloin, chopped prawns, snap peas, asparagus, ricotta, salt, and pepper. Mix well and set aside.

Ravioli Assembly

3

Assemble Ravioli

Roll out the pasta dough thinly. Cut into squares. Place a teaspoon of filling in the center of each square. Fold over and seal the edges with water. Repeat until filling is used.

Cooking Ravioli

4

Cook the Ravioli

Bring a pot of salted water to a boil. Cook ravioli for 4-5 minutes until they float. Remove and drain.

Lemon Beurre Blanc Sauce Preparation

5

Make the Sauce

In a saucepan, sauté shallots in white wine until reduced by half. Add lemon juice and simmer. Gradually whisk in butter until emulsified. Season with salt and pepper to taste.

Serving

6

Plate the Dish

Serve the ravioli topped with lemon beurre blanc, garnished with grated Grana Padano and fresh parsley.