We haven't had much of a winter here in New England, but that doesn't stop us from looking forward to spring. It will be months before we start to get little boxes of fresh native peas from our CSA. In the meantime, we turn to the next-best option: frozen peas. Flash-frozen just after picking, if they are treated gently frozen peas can be very sweet and fresh-tasting.
After months of heartier eating, we are ready for something just a little lighter and this ravioli recipe complements this transitory time perfectly.
(We will be making this recipe and many others in our Pasta Party class this Sunday from 3-6:00. Sign Up Here.)
Spring Sweet Green Pea Ravioli in Lemon Broth
For filling
1 cup thawed baby peas
1 small shallot, finely chopped
1 1/2 teaspoons olive oil
¼ cup Marscapone cheese
¼ cup Ricotta
3 tablespoons freshly grated parmesan
3 tablespoons fine fresh bread crumbs
3 tablespoons freshly grated parmesan
3 tablespoons fine fresh bread crumbs
Sauce
1 qt chicken broth
1 garlic clove, smashed
1 teaspoon freshly grated lemon zest
one recipe basic pasta dough (recipe follows)
1 qt chicken broth
1 garlic clove, smashed
1 teaspoon freshly grated lemon zest
one recipe basic pasta dough (recipe follows)
Garnish: fresh chervil or parsley and cooked peas
Make filling:
Force peas through the fine disk of a food mill into a bowl to remove skins.
Cook shallot in oil in a small skillet over moderately low heat, stirring occasionally, until softened. Remove from heat and stir into pea purée with cheese and crumbs. Season filling with salt and pepper.
Roll out the pasta dough and fill with the Sweet pea filling.
Cook ravioli:
Combine broth, garlic, zest, and salt and pepper to taste in a saucepan and bring to a simmer. Cook ravioli in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain.
Divide ravioli among soup plates (3 each) and ladle broth over them, discarding garlic.
Cooks' note:
• Ravioli may be made, but not cooked, 1 day ahead and chilled, covered, in a pan lined with a dry kitchen towel.
Cook ravioli:
Combine broth, garlic, zest, and salt and pepper to taste in a saucepan and bring to a simmer. Cook ravioli in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain.
Divide ravioli among soup plates (3 each) and ladle broth over them, discarding garlic.
Cooks' note:
• Ravioli may be made, but not cooked, 1 day ahead and chilled, covered, in a pan lined with a dry kitchen towel.
Basic Pasta Dough
2-2½ cups all-purpose flour, King Arthur brand
4 large eggs
1 teaspoon kosher salt, to taste
2 tablespoon olive oil
1-2 tablespoons of water as needed
Hand method: Place flour on the countertop. Make a deep well in the center.
Crack eggs in the well. Add salt and oil. Mix with a fork. Begin bringing in the sides of the well with a fork.
Bring in more flour to form a rough soft sticky mass when egg mixture is no longer a liquid. Put on a lightly floured surface, cleaned off.
Knead as in bread making. Add flour as necessary.
Dough should be smooth and elastic, and when cut in half, there should be no holes in the dough. WRAP in plastic.
Let the dough rest for 30 minutes on a countertop. ROLL out with a pasta machine.
CUT into desired shapes.
Food processor method: Put flour and salt in the food processor bowl fitted with the metal blade. Add one egg.
Pulse until ingredients are blended. Turn onto full speed.
Add the other eggs through the feeder tube. Let run just until dough forms.
Put on a clean countertop. Knead like bread, smooth and elastic, with no holes when cut in half. Wrap in plastic wrap and rest for 30 minutes.
Roll out with a pasta machine. Cut into desired shapes.
