Spring Pea Ravioli Recipe
roasted mushrooms, snap peas, asparagus, crispy grana padano, lemon beurre blanc sauce
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Ingredients
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Ravioli Dough
Filling
Vegetables
Lemon Beurre Blanc Sauce
Garnish
Method
Ravioli Preparation
- 1
Make the Dough
In a large bowl, combine flour and salt. Make a well in the center, add eggs and olive oil. Mix until a dough forms. Knead for 8-10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
- 2
Prepare the Filling
In a food processor, blend peas, ricotta, lemon zest, salt, and pepper until smooth. Set aside.
- 3
Roll Out Dough
Divide the dough into four pieces. Roll each piece thinly on a floured surface. Cut into circles or squares.
- 4
Fill Ravioli
Place a teaspoon of filling on one half of the dough piece. Fold over and seal edges with water. Repeat with remaining dough and filling.
Cooking Vegetables
- 5
Roast the Mushrooms
Preheat the oven to 400°F (200°C). Toss mushrooms with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until golden.
- 6
Sauté Asparagus and Snap Peas
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add asparagus and snap peas, season with salt and pepper, and sauté for 5-7 minutes until tender.
Lemon Beurre Blanc Sauce
- 7
Prepare the Sauce
In a saucepan, sauté shallots in a bit of butter until soft. Add white wine and lemon juice, simmer until reduced by half. Gradually whisk in cold butter until the sauce is creamy. Season with salt and pepper.
Cooking Ravioli
- 8
Boil Ravioli
In a large pot of salted boiling water, cook ravioli for 3-4 minutes until they float. Drain carefully.
