Lemon-ricotta Ravioli Recipe
Spring peas, asparagus, fennel, bacon and tarragon cream.
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Ingredients
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Sauce
Method
Assembly and Cooking
- 1
Roll Out the Dough
Divide the rested dough into quarters. Roll out one piece at a time on a floured surface until thin. Use a round cutter to cut out circles of dough.
- 2
Fill the Ravioli
Place a small spoonful of filling in the center of each dough circle. Moisten the edges with water, fold over, and press to seal. Repeat with remaining dough and filling.
- 3
Cook the Ravioli
Bring a large pot of salted water to a boil. Add ravioli and cook for 3-4 minutes until they float. Remove with a slotted spoon.
- 4
Prepare the Sauce
In a large skillet, cook bacon until crispy. Remove and chop into pieces. In the same skillet, add asparagus, fennel, and peas. Cook until tender, about 5 minutes. Stir in heavy cream, tarragon, salt, and pepper. Simmer for 2-3 minutes.
- 5
Combine and Serve
Add the cooked ravioli to the sauce, gently tossing to coat. Serve warm, garnished with crispy bacon.
