Spring Pea & Mint Ravioli


This delicate ravioli recipe has been adapted from a dish featured on the menu at Mario Batali’s Babbo in New York City. The superstar chef serves the pea and mint stuffed pasta with a spicy tomato sauce with lamb sausage. We like it with a little bit of We Olive Organic Meyer Lemon Olive Oil, some freshly grated Parmigiano-Reggiano, and a sprinkling of freshly ground black pepper, but any marinara or meat sauce will work. The original recipe calls for making your own pasta sheets, but we stopped at our favorite Italian market to pick up fresh pasta sheets typically used for lasagna.

Serves 8

Kosher salt
1 pound shelled sweet peas, fresh or frozen
2 cups mint leaves, 16 leaves reserved for garnish
1 cup Parmigiano-Reggiano, grated, plus more for garnish
1/2 cup heavy cream
Freshly ground pepper, to taste
1 pound fresh pasta sheets
2 tablespoons We Olive Organic Meyer Lemon Olive Oil
Fresh squeeze lemon juice, to taste
Kosher salt and freshly ground pepper, to taste

Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Set up an ice bath nearby. Submerge the peas into the boiling water and cook until tender yet still bright green, 1-2 minutes. Remove the peas with a slotted spoon, reserving the boiling water, and plunge them into the ice bath to cool. Once the peas have cooled, remove them from the ice bath and allow to dry on a plate lined with paper towels. Using the same water, blanch the mint leaves for just 10-15 seconds. Transfer immediately to the ice bath. Drain well.

In the bowl of a food processor, combine the peas, mint, Parmigiano-Reggiano and heavy cream. Season with salt and pepper and pulse to form a smooth paste.

Lay out the pasta on a flat work surface and cut the pasta sheets into 3-inch squares. Place 1 tablespoon of the pea filling on each square and brush edges with a bit of water. Fold over to form rectangles and pinch edges together to seal. Continue filling and shaping until all the pasta and filling are used. Cover and refrigerate until needed or place on baking sheets between layers of dish towels and freeze overnight. The next day, place in freezer bags and store up to 1 week.

Bring 6 quarts of water to a boil and add 2 tablespoons of salt.  Cook the pasta in the boiling water until tender, 2 to 3 minutes. Drain the pasta and add to the pan with the lemon olive oil and a teaspoon of fresh lemon juice. Toss gently over high heat for 1 minute. Add the reserved mint leaves, toss 1 minute more, then divide evenly among eight warmed dinner plates. Garnish with extra grated Parmigiano-Reggiano and freshly ground black pepper and serve immediately.

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