Spring Pea and Mint Ravioli with Garlic Mint Butter and Pecorino Lemon Zest Shavings

March 30th, 2011 § 0 comments § permalink

Serves 6


For the spring pea and mint ravioli

Olive oil
1 medium shallot, chopped fine
1 cup fresh peas, steamed soft and mashed
2 teaspoons lemon zest
¼ cup grated pecorino
1 teaspoon salt
1 teaspoon black pepper
1 Ger-Nis fresh pasta recipe

For the garlic mint butter

2 cloves garlic, chopped fine
¼ cup fresh mint, chopped fine
1 teaspoon coarse sea salt
½ stick butter, softened

For the pecorino lemon zest

1 tablespoon lemon zest
¼ cup pecorino, freshly grated
1 tablespoon black pepper, cracked


For the spring pea and mint ravioli

Mix and mash all ingredients in a medium mixing bowl until all ingredients are well incorporated and smooth. Using fresh 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 and place one pat of mint butter on the top and sprinkle with the pecorino lemon zest shavings.

For the garlic mint butter

Combine the garlic, mint, and butter in a small bowl and stir until mixed thoroughly. Place in the refrigerator until cold.

For the pecorino lemon zest

In a small mixing bowl combine the ingredients and mix well, adding more cracked black pepper and lemon zest according to preference.

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