April 24th, 2011 § § permalink
Serves 6
INGREDIENTS
1 shallot, minced
1 cup fresh English peas, steamed soft and mashed
¼ cup fresh mint, chopped
¼ cup ricotta cheese
¼ cup goat cheese
½ teaspoon lemon zest
Salt
Freshly ground pepper
Herbed pasta dough
For the sauce
1 tablespoon olive oil
1 shallot
½ cup vegetable broth
Juice and zest of 1 lemon
1 tablespoon mint, chopped
2 tablespoons butter
Sweet Pea Flowers, for garnish
DIRECTIONS
Mix and mash all ingredients in a medium mixing bowl until all ingredients are well incorporated and smooth. Using fresh herb pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers, seal all sides of ravioli by pinching down, making sure the raviolis are sealed well.
Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until the raviolis float to the top of the pan. Strain, place a few raviolis in each serving dish.
For the sauce
In a sauté pan over medium heat, add olive oil. Cook shallot until soft, about 3 minutes. Add vegetable broth and lemon and reduce. Add lemon zest and mint. Finish with butter and serve over cooked raviolis and garnish with sweet pea flowers.
March 30th, 2011 § § permalink
Makes approximately 1 pound of pasta
Ingredients
3 cups all-purpose flour plus additional for dusting
4 large eggs, lightly beaten
1 teaspoon salt
Directions
To make dough in a processor
Blend flour, eggs, and salt in a food processor until mixture just begins to form a ball (dough should be firm, but not sticky). Process dough for 15 seconds more to knead it. Transfer to a floured surface and let stand, covered for about 30 minutes for the dough to relax.
To make dough by hand
Mound flour on a work surface, preferably wooden, and make a well in center. Add egg and salt. With a fork, gently beat eggs until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well.
Knead remaining flour into mixture with your hands to form dough (dough should be firm, but not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover and let sit for 30 minutes.
Rolling pasta
Divide dough into 8 pieces, then flatten each piece into a rough rectangle and over rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting. Follow directions on pasta maker to roll and cut the desired pasta.