Spring Pea Ravioli with Prosciutto & Pea Shoots

 

 Homemade ravioli is an excellent weekend task. Create them on Sunday and freeze them for the week; you can just pop them in the boiling water straight from the freezer they'll only need an extra minute or so to cook.

 

2 cups frozen peas, defrosted

1/2 cup grated parmesan

1/2 cup ricotta

2 tsp. lemon zest

2. tbsp. minced mint

1 clove garlic

salt and pepper to taste

2 tbsp. olive oil

Pasta Dough

 

Pasta Dough

 

2 cups of flour, plus more for dusting

1/2 tsp. kosher salt

4 eggs

Ingredients for Serving:

 

2 tbsp. unsalted butter

4 slices of prosciutto

1/2 cup frozen peas, defrosted

2 ounces pea shoots

1 tsp. lemon juice

2 tbsp. minced mint

grated parmesan, for serving

 

First, prepare the ravioli filling. Combine peas, parmesan, ricotta, lemon zest, mint, garlic, salt, and pepper in a food processor. Slowly drizzle in the olive oil and blend until smooth. Keep the filling refrigerated until ready to use.

Second, make the pasta dough. To make the pasta, combine the flour and salt. Combine the eggs and flour in a mixing bowl until the dough forms. Pasta dough should not adhere to your fingers! If it's too sticky, add a bit more flour. Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, or until it is elastic. Cover the dough with plastic wrap after placing it in a greased bowl. Refrigerate the dough for 30 minutes. Third, make pasta. Divide the pasta dough into four balls on a lightly floured surface. Roll the dough into an oval, one ball at a time, and dust both sides with flour. Pass the dough through a pasta machine, starting at the widest setting (0) and gradually moving to narrower settings. I went to the fifth setting on my pasta machine. If you don't have a pasta machine, roll out the pasta dough by hand until it's about 1/16" thick. The fourth step is to stuff the ravioli. Place 2 tsp. mounds on the rolled out dough, long side facing you, spacing the mounds about 1" apart. Water should be brushed over the dough. Place another piece of rolled-out pasta dough over the filling mounds. To seal the ravioli, press the dough down and squeeze out any air pockets around the filling. Cut the ravioli with a pastry cutter or knife. Place the ravioli on a baking sheet that has been lined with parchment paper. Repeat with the rest of the pasta dough. Allow ravioli to dry for 1 hour at room temperature. Prepare the ravioli. A large pot of salted water should be brought to a boil. Cook the ravioli for 4-5 minutes or until al dente.

Melt butter in a 12" skillet over medium-high heat while the ravioli cooks. Cook until the prosciutto is crisp, about 3 minutes. Cook for another 1-2 minutes after adding the peas and pea shoots. Transfer the ravioli to the skillet with a slotted spoon and 1/2 cup of the cooking water, lemon juice, salt, and pepper. To combine, toss everything together. Place the ravioli on a serving platter and top with the mint and parmesan.