With spring peas, asparagus, fennel, bacon and tarragon cream

On a clean work surface, mound the all-purpose and semolina flours and make a well in the center. Add the 3 whole eggs, 1 tablespoon olive oil and 1/2 teaspoon salt into the well. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms, then knead by hand for 8–10 minutes until smooth and elastic. If dough is sticky, add up to 1 tablespoon more flour. Wrap tightly in plastic and rest at room temperature for 30 minutes.

Make pasta dough

While dough rests, strain ricotta in a fine-mesh sieve for 20 minutes to remove excess whey. In a bowl combine drained ricotta, optional mascarpone, 1/2 cup grated Parmesan, 1 tablespoon lemon zest, 1 tablespoon lemon juice, 1 egg yolk, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon salt. Taste and adjust seasoning; filling should be bright, slightly tangy and well seasoned. Chill in refrigerator until ready to assemble.

Prepare ricotta filling

Cut rested dough into 4 pieces. Working with one piece at a time, flatten and pass through a pasta roller or roll thinly with a rolling pin to about 1.5–2 mm thickness (thin enough to see your hand through). Keep unused dough covered to avoid drying. Trim sheets into rectangles roughly 8x6 inches for ravioli assembly.

Roll pasta sheets

Whisk the egg (from finishing) with 1 teaspoon cold water to make an egg wash. Place one pasta sheet on a lightly floured surface. Pipe or spoon rounded 1-tablespoon mounds of filling spaced about 1.5–2 inches apart. Brush around each mound with egg wash. Lay second sheet on top, gently pressing around each mound to seal air out. Use a ravioli wheel or a knife to cut between mounds into individual ravioli, pressing edges to ensure sealed. Crimp edges with a fork if needed. Place finished ravioli on a lightly floured tray and chill for 10–15 minutes to firm up before cooking.

Assemble ravioli

In a large skillet over medium heat, add diced bacon and cook until crisp and fat renders, about 6–8 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, leaving about 1 tablespoon of bacon fat in the pan. Add 1 teaspoon olive oil and 2 tablespoons butter to the pan; when butter foams, add sliced fennel and sauté 2–3 minutes until beginning to soften. Add asparagus pieces and cook 2–3 minutes until bright green and just tender. Add peas and cook 1–2 minutes more until peas are warmed but still vibrant. Season vegetables with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir bacon back in, keep warm off heat until sauce is ready.

Cook bacon and vegetables

In a small saucepan over medium heat, add 2 tablespoons white wine and simmer briefly to reduce by half, about 1 minute. Pour in 1 cup heavy cream and bring to a gentle simmer; reduce heat to low and let thicken slightly, about 4–6 minutes, stirring occasionally. Stir in 2 tablespoons chopped tarragon, 1 teaspoon lemon juice, 1/4 cup grated Parmesan, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep sauce warm on lowest heat but do not let it boil.

Make the sauce

If you prefer the vegetables mixed into the sauced ravioli, add the sautéed vegetable-and-bacon mixture into the warm cream sauce now to meld flavors; otherwise hold vegetables separately and fold into plated ravioli at the end.

Combine sauce and vegetables (optional step for finishing)

Bring a large pot of salted water (about 1 tablespoon salt per 4 liters) to a gentle boil. Add ravioli in batches (do not overcrowd) and cook 2–3 minutes for fresh ravioli, or until they float and the pasta feels tender when lifted. Use a slotted spoon to transfer cooked ravioli directly to the warm tarragon cream sauce in the skillet (or to a serving bowl if sauce is pre-plated).

Cook ravioli

Gently toss ravioli with the cream sauce to coat, then add the sautéed asparagus, peas, fennel and crisp bacon (if you didn't already add them to the sauce). Stir in 1 teaspoon extra virgin olive oil and finish with 1 teaspoon lemon zest to brighten. Adjust seasoning with salt and pepper if needed. Plate ravioli in shallow bowls, spooning sauce and vegetables over the top. Garnish with reserved chopped fennel fronds and additional grated Parmesan if desired.

Finish and plate

all-purpose flour

semolina flour

large eggs

olive oil

fine sea salt

ricotta (whole-milk, well drained)

fresh ricotta or mascarpone (optional, for silkier filling)

Parmesan, finely grated

lemon zest (from about 1 large lemon)

fresh lemon juice

egg yolk

freshly ground black pepper

fine sea salt (for filling)

fresh asparagus, trimmed and cut into 1-inch pieces

fresh or frozen spring peas

fennel bulb, thinly sliced (reserve fronds)

bacon, thick-cut, diced

butter

olive oil (for veg sauté)

fine sea salt (for veg)

freshly ground black pepper (for veg)

heavy cream

fresh tarragon leaves, chopped

white wine (dry)

lemon juice (for sauce)

Parmesan, grated

salt (for sauce)

black pepper (for sauce)

egg (for pasta wash)

cold water (for pasta dough or wash)

extra virgin olive oil (to finish)

lemon zest (to finish)

reserved fennel fronds, for garnish

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