Spring pea, herb and whipped ricotta ravioli
This glorious filled pasta is the perfect way to celebrate the fresh flavours of spring and will wow your dinner guests. You will need a pasta machine for this recipe.
1 HOUR 45 MINUTES | SERVES 4 OR 6 AS A STARTER
A LITTLE EFFORT | V
unsalted butter 50g
pea shoots to serve
parmesan (or vegetarian alternative) to serve
FILLING
freshly shelled or frozen peas, defrosted 150g
parmesan (or vegetarian alternative) 100g, finely grated
full-fat ricotta 100g
panko breadcrumbs 1 tbsp, toasted
egg 1, lightly beaten
dill 5 stalks, finely chopped
WHIPPED RICOTTA
ricotta 250g
lemon 1/2, zested
PASTA DOUGH
00 pasta flour 300g
eggs 3 semolina for dusting
1 To make the filling, pulse the peas in a food processor for 30 seconds or until finely chopped, then combine the remaining ingredients, except the dill, with 12 tsp of salt and ground black pepper, and pulse for another 20 seconds. Season and stir through the dill. Transfer to a piping bag with a wide nozzle, and chill until ready to use. (Any left-over filling after making the ravioli can be stored in the fridge and is perfect served either as a dip or spread generously over a thick slice of toasted sourdough.)
2 Using a food processor, blend the whipped ricotta ingredients with 1/2 tsp of salt and a little ground black pepper for 2 minutes until smooth and whipped. Make sure you use whole-milk ricotta for this recipe - its richer consistency transforms the cheese into a creamy base to accompany the pasta. Chill until ready to plate up.
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