Sweet Pea Ravioli by Chef Austin Baker
Ingredients
Filling :
- 975 grams ricotta
- 211 grams chopped Fromager d’Affinois Le Fromager double-cream cow’s milk cheese
- 150 grams shaved Pecorino Romano
- 10 grams minced preserved lemon
- 10 grams minced mint leaves
- 8 grams lemon zest
- 4 grams kosher salt
- 4 grams granulated sugar
Pea Pesto :
- 6 grams kosher salt
- 435 grams English peas
- 240 grams extra virgin olive oil
- 120 grams grated Pecorino Romano
- 36 grams basil leaves
- 36 grams mint leaves
- 13 grams lemon zest
- 10 grams grated garlic
Dough :
- 563 grams spinach purée
- 463 grams egg whites
- 1.2 kilograms 00 flour
- 277 grams egg yolks
Ravioli :
- 00 flour
To Assemble and Serve :
- Yield: 1 serving
- Kosher salt
- Lemon juice
Directions
- For the Cheese Filling :
In a large mixing bowl, combine all ingredients. Transfer to a food processor and process until well combined. Transfer to piping bags and refrigerate.
- For the Pea Pesto :
Bring a pot of salted water to a boil. Add peas and blanch 2 minutes. Shock in ice water and let cool. Pat dry. In a food processor, combine 300 grams blanched peas and all remaining ingredients. Purée until smooth. Add remaining blanched peas and pulse until just combined, leaving some texture. Transfer to an airtight container and refrigerate.
- For the Dough :
In a blender, combine spinach and egg whites until smooth. Transfer to the bowl of a stand mixer fitted with a dough hook attachment. Add flour and mix 3 minutes on low speed. Add yolks. Increase speed and mix additional 3 minutes, or until dough comes together. Set aside.
- For the Ravioli :
Pass Dough through pasta sheeter until ½-inch thickness. Transfer to a floured work surface. Generously dot Filling across Dough, leaving 2 inches from the edges of Dough. Fold over to seal. Pinch and cut Dough between dots and shape each piece into a pea-pod shape, ensuring Filling is enclosed. Set aside.
- To Assemble and Serve :
Bring a large pot of salted water to a boil. Add desired amount Ravioli and boil 3 minutes. Strain, reserving pasta water. In a sauté pan over medium low heat, warm 4 spoonfuls Pea Pesto. Add reserved pasta water as needed until desired sauce consistency is achieved. Add cooked Ravioli and toss to coat. Season with lemon juice. Transfer Ravioli to a serving plate. Spoon Pea Pesto over top.
Recipe by @thesnailnyc – Go on the bistro page !
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Fromager d’Affinois Le Fromager Double Cream
