Another Great Sunday Dinner

I don’t know what it is about peas, but I’m addicted. Sugar Snap Peas, Shelling Peas, I buy them whenever I see them at a farmers market. Last weekend I made a fantastic Orechiette Carbonara with Peas and Pea Tendrils. This week I decided to try making a ravioli with peas.

I started with a simple pasta dough: 1 1/2 cups of semolina flour, 3/4 cup of 00 flour, 2 eggs, a little olive oil and water enough to get it together. I find that using a wide bowl with a low edge is great for mixing and kneading. I’ve tried making the dough with both my kitchen aid and food processor with mixed results. I find that hand kneading gives you better control over how sticky or dry the dough becomes. Plus there’s less to wash!

Kneading Dough

For the filling, I minced some shallots and sautéed them in olive oil. I added some dry white wine and the peas once they were soft and translucent.

Cooking the shallots & peas

Cooking the peas & shallots

I had some fresh local ricotta from an earlier meal (ricotta with sugar snap peas & olive oil!) but not quite enough, so I walked a nearby store and bought some mascarpone. I whipped the two cheeses together and added the peas once they cooled down. It ended up a bit runnier than I would have liked, but tasted great.

Here is the filling for the ravioli--the pea mixture plus ricotta and mascarpone cheeses

The Filling

Now it was time to roll out the dough into sheets. I was worried about the humidity making the pasta a little too moist, but the texture was perfect. Letting it rest for a while really goes a long way to making great pasta.

Rolling out the dough with an electric roller makes it pretty simple

Rolling out the dough

When rolling out the dough, you start at the widest setting (1) and work your way to thinner, settings 5-8 depending on how thin you want it. I went to 5 since I was filling it. The pasta was beautiful! Look how thin it got! And yes, I took that picture one handed with the other supporting the pasta.

Look how long it is now!

Look how long it is now!

I divided the dough into four pieces, rolled out each one, and then cut them in half, making a top and bottom. I didn’t do a great job of measuring the correct amount of space, but whatever. I spooned out a little of the mixture and wet the dough around it. This is where it would have been nice to have a pasta or some such instrument. Because the pea filling was so runny, I had to make really large ravioli.

I've laid out the filling and am putting on the top layer

Putting together the ravioli

They weren’t exactly uniform in size but they held up as I cooked them in salted boiling water. I minced some garlic, chopped some basil from my front porch and did a quick sauté.

I sauteed some garlic with fresh basil from my porch to top the cooked ravioli

Garlic & Basil sauce

I put a few of the ravioli in a pasta bowl, spooned some of the oil mixture, and at the last minute added some extra of the pea mixture. No meal is complete without a little parmesan in my opinion. The colors looked a little weird, but it tasted fantastic, especially with the salad made from our front porch.

I served the ravioli with the garlic & basil mixture and some shaved parmesan. I had extra peas so I threw those on there too.


Bon Appetit!

You can find more photos of my cooking extravaganza here.

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