Ravioli Di Ricotta E Asparagi Con Salsa Di Piselli
Serves: 6
Jolie Turcotte
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
42
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Water1 tbsp
Green Onion (chopped)1 tsp
Salt450 g
Asparagus (slender)1 tsp
Mint (minced fresh)1 large
EggDirections:
1
Bring first 4 ingredients to boil in small saucepan
2
Cook uncovered until peas are just tender, about 3 minutes
3
Cool slightly
4
Transfer mixture to blender; puree until smooth (sauce will be thin)
5
Season with salt and pepper
6
(Can be prepared 6 hours ahead
7
Cover and chill
8
Rewarm before using
9
) Cut top 3 inches off asparagus; cut into 1/2-inch lengths
10
Cook in saucepan of boiling salted water until tender, about 3 minutes
11
Drain; place in bowl of ice water
12
Drain; pat dry
13
Mix cheese and mint in medium bowl
14
Stir in asparagus
15
Season with salt and pepper; mix in egg
16
Follow directions for making and rolling Fresh Egg Pasta dough into sheets
17
Starting 1 inch from 1 short side of 1 pasta sheet, drop ricotta filling by rounded teaspoonfuls down center of sheet, spacing mounds 2 inches apart
18
Brush pasta edges and between mounds of filling lightly with water
19
Cover with second pasta sheet, pressing down around filling to eliminate air pockets and to seal
20
Using fluted pastry wheel, cut pasta between filling, trimming sides to form 2- to 2 1/4-inch ravioli
21
Repeat with more pasta and remaining filling, making about 36
22
(Reserve remaining pasta for another use, cutting into shapes and drying on floured work surface
23
) Place ravioli on floured baking sheet; let dry 30 minutes
24
(Can be made 6 hours ahead
25
Cover; chill
26
) Working in 2 batches, cook ravioliin very large pot of boiling salted water until just tender, stirring gently, about 3 minutes
27
Drain ravioli
28
Divide hot pea sauce among 6 plates
29
Top with ravioli
30
Drizzle with olive oil and serve
31
Bring first 4 ingredients to boil in small saucepan
32
Cook uncovered until peas are just tender, about 3 minutes
33
Cool slightly
34
Transfer mixture to blender; puree until smooth (sauce will be thin)
35
Season with salt and pepper
36
(Can be prepared 6 hours ahead
37
Cover and chill
38
Rewarm before using
39
) Cut top 3 inches off asparagus; cut into 1/2-inch lengths
40
Cook in saucepan of boiling salted water until tender, about 3 minutes
41
Drain; place in bowl of ice water
42
Drain; pat dry
43
Mix cheese and mint in medium bowl
44
Stir in asparagus
45
Season with salt and pepper; mix in egg
46
Follow directions for making and rolling Fresh Egg Pasta dough into sheets
47
Starting 1 inch from 1 short side of 1 pasta sheet, drop ricotta filling by rounded teaspoonfuls down center of sheet, spacing mounds 2 inches apart
48
Brush pasta edges and between mounds of filling lightly with water
49
Cover with second pasta sheet, pressing down around filling to eliminate air pockets and to seal
50
Using fluted pastry wheel, cut pasta between filling, trimming sides to form 2- to 2 1/4-inch ravioli
51
Repeat with more pasta and remaining filling, making about 36
52
(Reserve remaining pasta for another use, cutting into shapes and drying on floured work surface
53
) Place ravioli on floured baking sheet; let dry 30 minutes
54
(Can be made 6 hours ahead
55
Cover; chill
56
) Working in 2 batches, cook ravioliin very large pot of boiling salted water until just tender, stirring gently, about 3 minutes
57
Drain ravioli
58
Divide hot pea sauce among 6 plates
59
Top with ravioli
60
Drizzle with olive oil and serve