Pea and Fromage Ravioli
¼ c. Fresh Peas out of their Shell
½ c. Fromage or Ricotta
1 T Olive Oil
Zest of one lemon
1 Sprig of Mint
Pasta Dough or store Bought Sheets
Purchasing and Prep
Place of pot of water on the stove over high heat and season it generously with salt. Once the water comes to a boil blanch the peas for about 2-3 minutes or until they become plump and soft.
Strain the peas from the water and pat them dry, then add them to a food processor with the cheese and the lemon zest. Drizzle in the olive oil and then finely chop two leaves of the mint.
Remove the mixture from the food processor and place into a bowl add the mint and fold the two together. Place in a piping bag or cover with plastic wrap and set aside.
Roll out the pasta dough to the second to last setting on your machine and place it on a lightly floured cutting board. Cut the dough in half lengthwise and separate the two strips.
Place dime size portions of filling about two inches apart along the bottom of the dough the length of the strip. Then wet the dough on the other side along the top of the dough.
Fold the filled pasta dough by one third away from you sandwiching the filling between the pasta sheet. Pinch the dough where it touches in between the filling to seal the ravioli and eliminate air.
Fold the and seal the ravioli one more time using the remaining flap of pasta dough.
You can cook your pasta immediately or you can freeze for up to two weeks.
This recipe is the property of Chef Jonathon Sawyer