Spring Pea & Ricotta Ravioli

We have been thinking a lot lately about a trip we had scheduled to Italy last summer. We were excited to explore some culture, good wine and (of course) delicious food. Even though our trip got cancelled, we still have a lot to be grateful for: good health, family, and our passion to learn about new foods. In our area, Italian food is delicious, but is usually made with heavy ingredients and ever so filling.

I love to make homemade pasta, and I we both craved some authentic ravioli. So I got out the pasta machine and set out to create a ravioli recipe that was big on flavor and not so big on fat. Pea & Ricotta Ravioli hit the spot. It does not lack in flavor, but it has a more delicate taste combining fresh cheese along with vibrant green peas.

The simple sauce is full of flavor, yet not overly saturated with heavy cream and calories. Using good ingredients and the starchy pasta water will make the sauce velvety smooth, and the lemon zest brings everything together. If you're not ambitious and a little nervous to make fresh ravioli, no worries! It is really not that difficult (even though the lengthy recipe may look like it is). We believe the novice chef can make this with little worry. With time and a bit of effort, these raviolis bring a little taste of Italy to your home.

We recommend serving this with a Blood Orange Arugula Salad or Roasted Fennel & Beet Salad round out the meal.

Spring Pea & Ricotta Ravioli

• Author: Superman Cooks
• Prep Time: 60 min
• Cook Time: 10 min
• Total Time: 1 hour 10 minutes
• Category: Entrée
• Method: n/a
• Cuisine: Italian American

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Description

Vegetarian Spring Pea & Ricotta Ravioli, topped with a light & simple sauce, is big on flavor and not so big on fat. 

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Ingredients

Scale 1x2x3x

For the Pasta:

• 2 ½ C Semolina flour
• 1 ¼ C All Purpose flour
• 6 Eggs + 2 egg yolks
• 2 Tbsp olive oil
• 2 tsp salt

For the Filling:

• 2 C low fat ricotta cheese
• 2 C green peas
• 1 garlic clove (minced)
• 2 tsp lemon juice (zest lemons and reserve zest before juicing)
• 3 Tbsp grated Romano cheese
• 1 tsp salt
• 1 tsp pepper

For the sauce:

• 2 Tbsp butter
• 2 Tbsp olive oil
• ¼ C parmesan cheese (grated)
• ¼ C lemon juice
• ½ C peas
• ½ C water (reserved from cooking pasta)
• 2 tbsp flour

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Instructions

To make the Pasta:

1. Sift together both flours along with salt and pour onto a counter top. Make a well inside and add eggs and oil. 
2. Whisk eggs while slowly incorporating flour until you are able to use your hands and mix dough.
3. Knead dough until smooth and elastic, adding a little flour at a time if needed.
4. Cover dough and let rest for at least 30 minutes.

To make the filling:

1. In a mixing bowl, combine ricotta, peas, garlic, lemon juice, Romano cheese, salt and pepper. Mix until well combined using a fork breaking up the peas.
2. Refrigerate for 10 minutes.

To assemble ravioli:

1. Cut dough into small portions and place in pasta roller and roll until 1/16 inch thick. 
2. Drop 1 tbsp of mix on dough and cover with another sheet of dough.
3. Using a cutter, cut and press edges of ravioli  and continue until all formed.

To cook ravioli:

1. Using a large pot, Boil salted water. Place ravioli in water and when they float continue to cook for 4 minutes. Drain while reserving 1 cup of the water to use in the sauce.

To make the sauce:

1. In a large sauté pan, melt butter. Add the olive oil then add flour and cook over low heat.
2. Add lemon juice and water from cooked pasta. Add lemon zest and peas and heat for 2 minutes.
3. Add ravioli and spoon sauce over top.
4. Remove from heat and top with sauce.
5. Garnish with parsley or micro greens.

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Keywords: pasta, ravioli, dinner, homemade, semolina, pea, ricotta, cheese, vegetarian