English Pea Ravioli Recipe

Make the Dough

Mound the all-purpose and semolina flours on a clean work surface, make a well in the center and crack the eggs into the well. Add olive oil and salt. Using a fork, gradually whisk eggs and incorporate flour from the inner walls until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.

Cook and Purée Peas

Bring a small pot of salted water to a boil. Add the frozen peas and cook 2–3 minutes until bright green and tender; if using fresh peas, cook 3–4 minutes. Drain and immediately plunge into an ice bath to stop cooking. Drain well and transfer to a blender or food processor. Pulse until mostly smooth but with a little texture (about 6–8 pulses).

Combine Filling

In a bowl, mix the warm-drained pea purée with ricotta, grated parmesan, lemon zest, chopped mint, salt and pepper. Add the egg yolk and fold until evenly combined. Taste and adjust seasoning. The filling should be moist but not watery — if too loose, chill 10–15 minutes to firm or add 1–2 tbs extra parmesan.

Roll and Fill Pasta

Divide rested dough into 4 pieces. Keep pieces covered. On a lightly floured surface (or using a pasta machine), roll each piece into a sheet about 1.5–2 mm thick. If using a machine, start at the widest setting and pass the dough through progressively thinner settings. Place small teaspoons (about 10–12 g) of pea-ricotta filling spaced 1 1/2 inches apart on one sheet. Lightly brush around each mound with water or thin egg wash, then lay a second sheet over and press gently around each mound to seal, ensuring there are no air pockets. Cut into individual ravioli using a cutter or knife. Crimp edges with a fork to further seal. Dust finished ravioli lightly with flour and rest 10 minutes.

Cook Pancetta

In a large sauté pan over medium heat, add the diced pancetta. Cook, stirring occasionally, until crisp and golden and the fat has rendered, about 6–8 minutes. Remove pancetta with a slotted spoon to a bowl, leaving the fat in the pan. Reduce heat to medium-low.

Make Wine-Butter Sauce

Add 1 tablespoon of butter to the pancetta fat and melt. Add the minced shallot and sweat gently until translucent but not browned, about 2 minutes. Pour in the white wine and increase heat to medium-high to bring to a simmer. Reduce the wine by about half (3–4 minutes). Lower heat to low and whisk in the remaining 3 tablespoons of cold butter, one tablespoon at a time, to create a glossy emulsion (monter au beurre). Stir in lemon juice, salt and pepper. Keep the sauce warm on very low heat (do not boil). If using extra peas for garnish, add them to the sauce for 1–2 minutes to heat through.

Cook Ravioli

Bring a large pot of salted water to a gentle boil. Add ravioli in batches (do not overcrowd). Fresh ravioli will take about 3–4 minutes to cook; they are done when they float and the pasta feels tender but slightly al dente. Use a slotted spoon to transfer cooked ravioli directly into the simmering sauce in the pan with the pancetta (do not drain completely if you want some starchy cooking water).

Toss in Sauce

Gently toss the ravioli in the white wine butter sauce for 1 minute to coat, adding 2–3 tablespoons of reserved pasta cooking water if needed to loosen the sauce. Stir in the crispy pancetta and chopped mint. Taste and adjust seasoning with salt, pepper and a squeeze more lemon if desired.

Plate and Serve

Divide ravioli among warmed plates. Spoon extra sauce and pancetta over the top. Finish with shaved or grated parmesan and a drizzle of extra-virgin olive oil if desired. Garnish with a few whole reserved peas and mint leaves. Serve immediately.