Steak & Spring Pea Ravioli Recipe
sliced grilled sirloin, roasted mushrooms, snap peas, asparagus, crispy grana padano, lemon beurre blanc sauce
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Ingredients
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Ravioli Filling
Ravioli Dough
Lemon Beurre Blanc Sauce
Method
Prepare the Ravioli Filling
- 1
- 2
Make the Ravioli Dough
- 3
Prepare the Dough
In a large bowl, mix flour and salt. Make a well in the center and add eggs and olive oil. Mix until a dough forms, then knead on a floured surface for 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Assemble the Ravioli
- 4
Roll out the Dough
Divide the dough into quarters. Roll out each quarter into thin sheets using a pasta machine or rolling pin.
- 5
Fill the Ravioli
Place a spoonful of the filling on one sheet of dough. Brush edges with water and place another sheet on top. Press to seal and cut into squares.
Cook the Ravioli
- 6
Boil the Ravioli
Bring a large pot of salted water to a boil. Cook ravioli for 3-4 minutes until they float to the surface.
Prepare the Lemon Beurre Blanc Sauce
- 7
Make the Sauce
In a saucepan, combine shallots and white wine. Reduce until almost dry. Gradually whisk in butter until emulsified. Stir in lemon juice, and season with salt and pepper.
Serve the Dish
- 8
Plate the Ravioli
Serve the ravioli topped with grilled sirloin, sautéed vegetables, crispy Grana Padano, and drizzled with lemon beurre blanc sauce.
