Fresh English Pea Ravioli With Salsa Verde
From luisascatering 14 years agoIngredients
- 1 recipe of fresh pasta dough (link to my recipe below): shopping list
- semolina-pasta.html">Fresh Semolina Pasta shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- For Ravioli: shopping list
- 2 cups fresh English peas, podded shopping list
- 1 tablespoon unsalted butter shopping list
- 1 shallot, minced shopping list
- 2 tablespoons marscarpone cheese shopping list
- 2 tablespoons freshly grated parmigiano-reggiano shopping list
- 1 teaspoon fresh thyme leaves shopping list
- white pepper and kosher salt, to taste shopping list
- pinch of nutmeg shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- Salsa Verde: shopping list
- 1/2 cup each tightly packed fresh basil, Italian parsley, and mint shopping list
- 1 cups extra-virgin olive oil shopping list
- 1/4 cup red wine vinegar shopping list
- 1 tablespoon capers shopping list
- 1 garlic clove shopping list
- pinch of salt shopping list
How to make it
- For salsa verde: In blender or food processor, purée all ingredients until smooth. Store in an airtight container untill ready to use.
- Steam peas until tender (I set aside a few peas for garnish). Add peas to food processor. Sprinkle with a little salt and white pepper.
- Melt butter in saute pan and add the shallots. Gently cook until soft. Add to peas.
- Add marscarpone, parmesan, nutmeg and thyme and pulse until smooth. Taste for seasoning and add more salt/pepper if needed. Transfer filling to small bowl.
- Bring a pot of water to a boil. Divide the pasta dough in half and roll each into thin sheets for ravioli. Lay the pasta sheets on a lightly floured board and lightly brush with water.
- Place approximately two tablespoons of the filling about two inches from each other. Place a second sheet over the first and push down gently around the filling, making sure that all of the edges are sealed and there isn't any air trapped inside.
- Use a large round cookie cutter, to cut each ravioli.
- Cook ravioli iin the boiling water, about 3 minutes, until al dente. When they float to the top that is a sign they are ready. With a slotted spoon transfer ravioli into a shallow bowl. Add a few tablespoons of the salsa verde and gently toss to coat.
- To serve, drizzle a little salsa verde on the plate and place ravilois on top. Sprinkle with shaved parmesan and additional peas, if using. A fresh sprig of basil or mint would be nice too :-)
People Who Like This Dish 3
- quaziefly ALL POINTS
- trigger MA
- mbeards2 Omaha, NE
- luisascatering Burlingame, CA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 3
-
All Comments
-
Your Comments