Sweet pea ravioli

Y’all. I’m writing this post in the car because I have no time today. Straight from school to work but I have to share this with you! If you want pasta tonight and are adventurous enough to try your own then this is the recipe for you. Handmade ravioli filled with sweet peas, ricotta, Parmesan and fresh herbs tossed with a green pea Buerre blanc sauce. Served with a wild mushroom ragout (criminis, shanterelles, oyster mushrooms, and portobellos) with grilled asparagus. Will post recipe this afternoon!!
The pictures aren’t that great because I used my iPhone in class while we were waiting for chef to taste our dishes, it’s delicious though. I promise.


Basic Pasta Dough:

  • 1 egg, beaten
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 2 tablespoons water

 what you do:

In a medium sized bowl, Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width, or lay to sheets drop 1 T of filling 3 inches apart.

For the Ricotto cheese and green pea filling:

3.5 oz ricotta

1/2 grated parmesan

2 oz green peas

1 oz beaten egg

1 T parsley


Mushroom Ragout:

2 oz shiitake mushrooms

2 oz crimini quartered

2 oz portobella sliced

2 oz oyster mushrooms sliced

2 tsp clarified butter

1 each shallot minced

1/4 cup chicken stock

2 T heavy cream

1 tsp chives

1 tsp thyme

What you do:

Melt butter, add shallot, garlic, add mushrooms, add stock and bring to boil then simmer. Stir in cream add fresh herbs.



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