Spring Pea Ravioli Recipe

Make pasta dough

On a clean work surface mound the all-purpose and semolina flours and make a well in the center. Whisk eggs, yolk, olive oil, and 1/2 tsp sea salt together and pour into the well. Gradually incorporate flour with a fork until a shaggy dough forms, then knead 8–10 minutes until smooth and elastic (add a teaspoon of water or dusting flour if too dry). Wrap in plastic and rest 30 minutes at room temperature.

Prepare pea filling

Blanch peas in boiling salted water for 1 minute until bright green, then shock in ice water. Drain well and press out excess moisture with paper towels. In a food processor pulse the peas, ricotta, 1/2 cup grated grana padano, lemon zest, chives, 1/2 tsp salt, and 1/4 tsp pepper until mostly smooth with a little texture remaining (about 6–8 pulses). Taste and adjust seasoning.

Roll and portion pasta

Divide rested dough into 4 pieces. On a lightly floured surface or pasta machine roll each piece into thin sheets about 1.5–2 mm thick (use setting 6–7 on a manual machine). Keep sheets covered with a towel to prevent drying.

Assemble ravioli

Lay one sheet on a floured work surface. Pipe or spoon teaspoon-sized mounds of filling spaced 1.5 inches apart. Brush a little water or beaten egg along the edges and between filling mounds on the sheet. Lay a second sheet over and press gently around filling to remove air, then use a ravioli cutter or knife to cut into squares. Press edges firmly to seal. Transfer to a lightly floured tray and chill 15 minutes to set.

Roast mushrooms, snap peas, and asparagus

Preheat oven to 425°F (220°C). Toss mushrooms, snap peas, and asparagus with 2 tbs olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a rimmed baking sheet in a single layer. Roast 12–15 minutes, shaking halfway, until mushrooms are browned and asparagus is tender-crisp. Remove from oven and set aside.

Make grana padano crisps

Line a baking sheet with parchment. Preheat oven to 375°F (190°C). Spoon 2 tbs rounds of the 1/2 cup grated grana padano spaced 2 inches apart and flatten slightly. Bake 5–7 minutes until edges are golden. Remove and cool on a rack — crisps will firm up as they cool. Reserve 2 tbs shaved grana padano for finishing.

Reduce wine and shallot

In a small saucepan combine minced shallot and 1/2 cup dry white wine. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain (about 6–8 minutes).

Finish beurre blanc

Lower heat to very low. Whisk in the cold butter, a few cubes at a time, swirling constantly until emulsified and the sauce is smooth. If desired whisk in 1 tsp heavy cream to stabilize. Remove from heat and whisk in lemon juice, 1/4 tsp salt, and white pepper to taste. Keep warm (do not boil) until serving.

Cook ravioli

Bring a large pot of water to a boil and add 1 tbsp sea salt. Gently lower ravioli (in batches if needed) into boiling water and cook 2.5–3.5 minutes until pasta is tender and ravioli float. Use a slotted spoon to remove and drain briefly on a towel or in a colander.

Warm roasted vegetables

If vegetables have cooled, warm them briefly in a 350°F (175°C) oven for 3–4 minutes or heat in a skillet over medium heat for 1–2 minutes with a splash of olive oil.

Plate and finish

Spoon a shallow pool of warm lemon beurre blanc on each plate. Arrange 4–6 ravioli (depending on size) atop the sauce. Scatter roasted mushrooms, snap peas, and asparagus around. Drizzle a little extra beurre blanc over ravioli. Crumble a grana padano crisp and place a piece on each plate; finish with shaved grana padano and a few snips of chive. Serve immediately.