Homemade Pasta Cooking Club - Ravioli with Ricotta and Sweet Peas

Serves: 2 - 4

Ingredients for the Pasta Dough:
  • 2 cup all purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 1 - 2 tablespoons water, as needed
Ingredients for the Raviolis:
  • 1 cup ricotta cheese, drained
  • 1 cup fresh or frozen peas, divided
  • 1 egg
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup grated parmigiano reggiano, plus more for serving 
  • 1 pound rested fresh pasta dough
  • 4 tablespoons unsalted butter 
  • kosher salt and freshly ground black pepper, to taste
  • torn mint, to garnish
Procedure for Pasta Dough:
  1. Mix together the all purpose flour along with the salt. Place in a pile on a clean work surface. 
  2. Make a well in the center of the flour and add one egg. Whisk with a fork while gradually incorporating the egg into the flour. Continue this method, adding one egg at a time until everything has been combined and a shaggy dough begins to form. 
  3. Using your hands, bring the dough together and begin to knead, adding a tablespoon of water at a time if the dough appears too dry. The moisture in the eggs can largely affect this part so this is where natural instincts will come into play. 
  4. When the dough is fully combined, knead for 7 - 10 minutes, until smooth and firm. Cover with plastic wrap or a towel and allow to rest for at least 20 minutes. 
Procedure for Ravioli:
  1. Bring a large pot of salted water to a boil. Fill a large bowl with water and ice and set aside.
  2. Add half of the peas to the boiling water and cook for 15 seconds before straining, using a fine mesh strainer, directly into the ice bath. Reserve the remaining water for boiling the ravioli 
  3. After about 15 seconds, remove the peas to a kitchen towel to lightly dry. 
  4. Place the blanched peas, ricotta, egg, nutmeg and grated parmigiano into a food processor. Season with salt and pepper and puree until the mixture is smooth. Remove to a bowl and set aside.
  5. Make the raviolis by dividing the dough into 4 equal pieces and cover while working with each piece.
  6. On a lightly floured work surface, take one quarter of the dough and, using your hands, flatten it into an oval shape. Then using a rolling pin, start in the center and roll the dough outward. Turn the dough and continue the same process. If the dough seems to be sticking, dust with some additional flour in between.
  7. Continue rolling the dough until it is about the thickness of a sheet of paper and semi-transparent. 
  8. When you have two sheets of dough rolled out that are the same length and thickness, lay one piece on a flat surface and drop tablespoon sized mounds of filling onto the dough, about an inch apart. 
  9. Brush water on the dough in between all of the filling and then lay the second sheet of dough over the top. Press down around all of the filling to seal, being sure to press out all of the air pockets. 
  10. Use a knife or pastry cutter to cut out the ravioli and repeat the process with the remaining dough and filling. 
  11. Heat a large nonstick skillet over low heat, add the butter and allow to melt.
  12. Drop the raviolis into the pot of boiling water and cook for 3-4 minutes, until the ravioli float to the top. 
  13. Strain the ravioli directly into the pan with the melted butter and add in the remaining peas. Add a ladleful of pasta water and gently toss to combine. 
  14. Serve the ravioli with freshly grated parmigiano and torn mint leaves over top.

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