Serves 2.
- Prep time: 1h 30min + resting time
- Cook time: 10min
- Total time: 1h 40min
- Difficulty: Intermediate
Making your own pasta can be a very therapeutic and rewarding experience. These ravioli are ideal for a spring meal. The sharpness of Pecorino Romano perfectly complements the sweetness of peas. You can substitute Parmesan cheese for the Pecorino.
For the pasta dough.
Ingredients:
- 300g flour
- 3 eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Directions:
Make a well in the center of the flour on a clean work surface. Add the oil and salt to the well after breaking the eggs. Mix the egg mixture into the flour with one hand’s fingers, bringing the ingredients together into a firm dough. Add a few drops of water if the dough is too dry; if it’s too wet, add a little more flour. Knead the pasta for 5-10 minutes, or until smooth. Wrap in plastic wrap and set aside for 30 minutes. In the meantime, prepare the filling. Remove the dough from the plastic wrap and cut it into four equal pieces. Working with one piece of dough at a time while covering the others, lightly flour the dough and roll it out with a pasta machine. Fill the pasta sheet with teaspoons of filling, leaving about 2.5cm between each mound. Brush a little water between the filling mounds and around the edges before placing the second sheet of pasta on top. To seal the sheets together, press down between them. Using a pizza cutter, cut the ravioli into rectangles. Place the ravioli on a flour-dusted baking sheet. In a large pot, bring plenty of water to a boil and season generously with salt. Place the ravioli in a pot of boiling water. They are cooked when they float to the surface. Depending on their size, this will take 4-5 minutes. Transfer them to the sauce with a slotted spoon.
For the pea and ricotta filling.
Ingredients:
- 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
Directions:
Cook the peas for 2 minutes in boiling salted water, then drain and rinse under cold water. Transfer to a food processor and pulse to combine with the ricotta and grated Pecorino Romano. In a mixing bowl, combine all of the ingredients, season to taste, and mix until well combined. Season with salt and pepper to taste, then stir in the lemon zest and sage.
For the sage butter sauce.
Ingredients:
- 50g butter
- 10 sage leaves
- 1/2 teaspoon lemon juice
- pinch of salt
- freshly ground black pepper
- handful of chopped toasted walnuts
Directions:
In a large frying pan, melt the butter until foaming, then add the sage and fry for a few seconds. Remove from the heat and stir in the lemon juice. Season with salt and pepper, then stir in the walnuts and some of the pasta cooking water. Toss the cooked ravioli around the pan until they are completely covered in sauce. Serve immediately with a sprinkling of grated Pecorino Romano.
Commentary.
Life has finally returned to normal these days. I’ve kept myself busy with a few different projects, which turned out to be the best possible therapy. I have a balcony garden, believe it or not. It’s something I’ve been wanting to do for a long time, but due to my proclivity for killing house plants, I was hesitant to take on this mission. It still needs some work, but it should be done soon. Most importantly, all of the herbs and vegetables I planted are still alive and well, giving me hope that I am not as hopeless as I thought.
In the meantime, try making your own pasta. It’s both healing and rewarding.
