Spring Pea Ravioli with Prosciutto and Pea Shoots
This recipe takes some time to make, so it is best to make it on the weekend. You can either enjoy them right after you make them, or freeze them and save them for later. Don’t let the thought of making your own ravioli scare you, this recipe is worth the work! The sweetness of the peas is combined with the saltiness of the prosciutto with hints of mint and lemon, which make for an absolutely delicious and satisfying meal. This recipe serves 4-6 people.
Ingredients for the Ravioli:
- 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*
Ingredients for 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
- Make the ravioli filling first. To do this, pulse peas, parmesan, ricotta, lemon zest, mint, garlic, salt, and pepper in a food processor. Slowly add the olive oil to the mixture and blend until smooth. Refrigerate the filling until ready to use.
- Make the pasta dough second. To make the pasta mix the flour and salt together. Add the eggs to the flour and mix together until the dough forms. Pasta dough should not stick to your hands! If it is sticky, add a little bit more flour. Transfer the dough to a lightly floured surface and knead the dough until it is elastic, about 8 – 10 minutes. Transfer the dough to a greased bowl and cover with plastic wrap. Refrigerate the dough for 30 minutes.
- Third, Roll out pasta. On a lightly floured surface, divide the pasta dough into four balls. Working with one ball at a time, roll the dough into an oval and dust both sides with flour. Using a pasta machine, pass the dough through the machine, starting at the widest setting (0) and gradually moving to narrower settings. I went to setting number 5 on my pasta machine. If you don’t have a pasta machine, you can also roll the pasta dough out by hand until it is approximately 1/16” thick.
- Fourth, filling the ravioli. With the long side of the rolled out dough facing you, place 2 tsp. mounds on the dough, spacing the mounds about 1” apart. Brush the dough down with water. Take another piece of rolled out pasta dough and place it over the mounds of filling. Press the dough down to seal the ravioli and squeeze out air pockets around the filling. Using a pastry cutter or knife, cut the ravioli. Transfer the ravioli to a baking sheet lined with parchment paper. Repeat with the remaining pasta dough. Leave ravioli at room temperature for 1 hour to dry. (If saving ravioli for later, let ravioli dry and then place in freezer).
- Cook the ravioli. Bring a large pot of salted water to a boil. Cook the ravioli until al dente, about 4-5 minutes.
- While the ravioli are cooking, melt butter in a 12” skillet over medium high heat. Add prosciutto and cook until crisp, about 3 minutes. Add peas and pea shoots and cook 1-2 minutes more. Using a slotted spoon, transfer the ravioli to the skillet, along with 1/2 cup cooking water, lemon juice, salt, and pepper. Toss to combine. Transfer ravioli to a serving platter and garnish with mint and parmesan.
Original recipe by Anna Watson Carl.