roasted mushrooms, snap peas, asparagus, crispy grana padano, lemon beurre blanc sauce

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.

Make pasta dough

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.

Prepare pea filling

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.

Roll and portion pasta

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.

Assemble ravioli

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.

Roast mushrooms, snap peas, and asparagus

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.

Make grana padano crisps

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).

Reduce wine and shallot

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.

Finish beurre blanc

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.

Cook ravioli

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.

Warm roasted vegetables

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.

Plate and finish

all-purpose flour

semolina flour

large eggs

egg yolk

olive oil

sea salt

frozen peas (thawed)

ricotta cheese (whole-milk)

grana padano (finely grated) for filling

lemon zest

fresh chives (finely chopped)

salt

black pepper

cremini or mixed mushrooms

snap peas (trimmed)

asparagus (trimmed, 1" pieces)

olive oil (for roasting)

salt (for vegetables)

black pepper (for vegetables)

grana padano (for crisp)

grana padano (for finishing, shaved)

unsalted butter (cold, cut into 1/2" cubes)

shallot (finely minced)

dry white wine

fresh lemon juice

heavy cream (optional, for stability)

salt (for sauce)

white pepper or black pepper

sea salt (for pasta water)

all-purpose flour (for dusting)

Spring Pea Ravioli

Make Spring Pea Ravioli Recipe in just 2h . roasted mushrooms, snap peas, asparagus, crispy grana padano, lemon beurre blanc sauce

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