Ravioli Recipe
lightly smoked lemon ricotta, Grana Padano cream, pea purée, pine nuts
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Ingredients
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Pasta Dough
Filling
Grana Padano Cream
Pea Purée
Garnish
Method
Pasta Dough Preparation
- 1
Make the Dough
In a large bowl, mix the flour and salt. Create a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a rough dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a bowl, combine ricotta, lemon juice, lemon zest, and smoked salt. Mix until smooth and set aside.
Pasta Assembly
- 3
Roll and Fill the Pasta
Roll out the rested dough into thin sheets. Cut into squares. Place a small amount of filling in the center of each square, fold over, and seal the edges with water.
Cooking Ravioli
- 4
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for about 4-5 minutes until they float. Remove with a slotted spoon.
Sauce Preparation
- 5
Make the Grana Padano Cream
In a saucepan, heat heavy cream over medium heat. Add grated Grana Padano and stir until melted and smooth.
Pea Purée Preparation
- 6
Prepare the Pea Purée
In a pot, combine peas and vegetable broth. Cook until peas are tender. Blend with mint leaves and salt until smooth.
