Green Pea Ravioli
In the spring when green peas hit the market, I find myself shucking pounds of them to create these wonderful Green Pea ravioli. The fresh lemon and olive oil sauce complements, but doesn’t over power their delicate flavor.
Above are two previous posts on pasta making. “Pasta 101” contains the recipe for Egg pasta dough and details the process of making, rolling and forming pasta dough. The other post “Spinach pasta dough” contains the recipe to make the green colored dough I used to make these Green Pea Raviolis.
Here, we are making ravioli with regular egg pasta dough and cutting them with a round drinking glass. Any kind of a “sharp edged” round cutter will work…I will include a link to a set of Round cutters that I recommend. For the square shaped ravioli, the pasta is rolled thin, layed out and brushed with egg wash. The filling is then piped out onto the dough and covered with another sheet of thin pasta dough. Work out any air pockets and gently press on the dough around the filling to adhere to two layers of dough. I then use a serrated pasta cutting wheel to cut the ravioli into square or rectangular shapes.
The Atlas pasta machine has an attachment to make ravioli. The ravioli from the machine are square and can be produced rather quickly. The basic process involves feeding two sheets of dough through the attachment with the filling (in this case, my three cheese filling) sandwiched between the two layers. Instructions are included with the attachment. Personally, I find that making them by hand is easier and faster.
TOOL TIP:
Pasta machines make quick work out of rolling dough into thin sheets and then cutting them into a large variety of pasta shapes. There are numerous attachments available for the machine including a ravioli maker. An electric motor can also be added to make the process even easier if you find yourself using the machine often. They are also great for making crackers, scallion pancakes for Peking Duck and wonton skins for thin skinned dim sums.
This fluted or serrated pastry cutting wheel is perfect for cutting these raviolis into neat square shapes.
Here, I will include links to some of my favorite pasta making equipment from “my shop” including the pasta machine, bench knife, pastry brush and pastry bags for piping the ravioli filling.
Green Pea Ravioli
Course: PastaCuisine: ItalianDifficulty: Medium1
hour15
minutes50
raviolisIngredients
1 batch Egg pasta dough or Spinach pasta dough
2 cups baby peas
1 large shallot, minced
2 teaspoons extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
1/2 cup bread crumbs
1/2 teaspoon Kosher salt
2 pinches white pepper
- Lemon and Olive Oil Sauce
2 cloves garlic, minced
1/4 cup extra virgin olive oil
juice from 1/2 lemon
2 teaspoons freshly grated lemon zest
1/2 cup chicken stock
Kosher salt and white pepper
1 teaspoon snipped chives
Directions
- Make the pasta dough, click on the following links to the recipes. Choose either the Egg pasta dough or the Spinach pasta dough, for green colored ravioli as in the picture above.
- Puree the peas in a food processor.
- In a small sauté pan, sauté the shallots in the olive oil until they become translucent. Remove from the heat and stir into the pea purée with the cheese and breadcrumbs. Season with salt and white pepper.
- Roll the Egg or Spinach pasta dough out as detailed on my post “Pasta 101” , and follow the steps for making ravioli, using 1 teaspoon of the green pea filling for each ravioli.
- Working in batches, cook the ravioli in a pot of boiling salted water until tender, about 4–5 minutes if fresh, or 7–9 minutes if frozen. Drain well.
- Add the ravioli to the pan with the lemon sauce and toss to coat. Transfer the raviolis to plates and drizzle any remaining sauce from the pot over the raviolis. Serve immediately.
- Lemon and Olive Oil Sauce
- Heat a large sauté pan over medium heat. Sauté the minced garlic in the olive oil for 1 minute.
- Add the lemon juice, lemon zest and chicken stock. Season with salt and white pepper. Toss in the chives at the last minute. Reserve.
