- Prep time: 1h 30min + resting time
- Cook time: 10min
- Total time: 1h 40min
- Difficulty: Intermediate
Making your own pasta can be so therapeutic and rewarding. These ravioli make a perfect spring meal. The sharpness of Pecorino Romano compliments the sweetness of peas beautifully. Instead of Pecorino, you can use Parmesan cheese.
For the pasta dough:
- 300g flour
- 3 eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Sift the flour onto a clean work surface and make a well in the center. Break the eggs into the well and add the oil and salt. Gradually mix the egg mixture into the flour using the fingers of one hand, bringing the ingredients together into a firm dough. If the dough feels too dry, add a few drops of water; if it’s too wet, add a little more flour.
Knead the pasta until smooth, 5-10 minutes. Wrap in a plastic wrap, and allow to rest about 30 minutes. Meanwhile, make the filling.
Remove dough from plastic wrap and cut into 4 equal pieces. Working with one piece at a time and keeping the others covered, lightly flour the dough and roll it out using a pasta machine. Place teaspoons of filling onto the pasta sheet leaving about 2,5cm between each mound. Brush a bit of water between the mounds of filling and around the edges and lay the second sheet of pasta on top. Press down between them to seal the sheets together. Cut the ravioli into rectangles using a pizza cutter. Place the ravioli on a tray dusted with some flour.
Boil plenty of water in a large pot and add a generous amount of salt. Drop the ravioli into boiling water. When they float on top, they are cooked. This will take 4-5 minutes, depending on their size. Remove them with a slotted spoon and transfer to the sauce.
For the pea and ricotta filling:
- 200g frozen or fresh peas
- 80g ricotta cheese
- 60g Pecorino Romano cheese, grated
- zest of 1/2 lemon
- 4 sage leaves, chopped
- some salt
- freshly ground black pepper
Cook the peas in boiling salted water for 2 minutes, drain and rinse under cold water. Transfer to a food processor, add ricotta and grated Pecorino Romano and pulse to combine. Combine all the ingredients in a bowl, season to taste and mix until incorporated. Add lemon zest and chopped sage, season to taste and mix to combine.
For the sage butter sauce:
- 50g butter
- 10 sage leaves
- 1/2 teaspoon lemon juice
- pinch of salt
- freshly ground black pepper
- handful of chopped toasted walnuts
Melt the butter in a large frying pan until foaming, throw in the sage and fry for a few seconds. Remove the pan from the heat and add the lemon juice. Season with salt and pepper, add walnuts and some pasta cooking water. Add cooked ravioli and toss them around the pan until they are covered in sauce. Serve immediately with some grated Pecorino Romano.
Category: Pasta, rice & grains
Life has finally got back on track these days. I’ve been keeping myself busy with a couple of different projects, which eventually proved to be the best possible therapy. Believe it or not, I have set up a balcony garden. It’s something I’ve been dreaming about for some time now, but because of my tendency to kill house plants, I was quite hesitant to embark on this mission. It still needs a bit of work, but it should be finished soon. And, most importantly, all of the herbs and vegetables I have planted are still alive and kicking, which gives me confidence that I am not as hopeless as I have thought.
Meanwhile, try making your own pasta. It’s truly therapeutic and rewarding.