Recipe

Fresh English Pea Ravioli With Salsa Verde Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 5 months, 1 week ago I picked up a bag of english peas from a farmer's stand in half moon bay. These raviolis are delicate, creamy and delicious. Well worth the effort so please try them :-) Prep:30m Cook:3m Servings:6	Luisascater
	fresh pasta english peas ravioli salsa verde

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Ingredients

1 recipe of fresh pasta dough (link to my recipe below):

http://www.grouprecipes.com/89506/fresh-semolina-pasta.html

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For Ravioli:

2 cups fresh english peas, podded

1 tablespoon unsalted butter

1 shallot, minced

2 tablespoons marscarpone cheese

2 tablespoons freshly grated parmigiano-reggiano

1 teaspoon fresh thyme leaves

white pepper and kosher salt, to taste

pinch of nutmeg

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Salsa Verde:

1/2 cup each tightly packed fresh basil, Italian parsley, and mint

1 cups extra-virgin olive oil

1/4 cup red wine vinegar

1 tablespoon capers

1 garlic clove

pinch of salt

Directions

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 :-)

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Comments

lasaf 5 months, 1 week ago said:
I love ravioli. I am afraid I am too lazy to make them. Call me when you make these. They look great.

quaziefly 5 months, 1 week ago said:
Super Post! Five Forks ++ !

J and M

trigger 5 months ago said:
I am glad you provided the dough recipe as well.
They look wonderful. I printed this luscious recipe out.
Five forks and a smile :)

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