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Ravioli with Peas and Chervil
Credit:
Gentl and Hyers
Recipe Summary
Yield: Makes 4 to 4 1/2 dozen
Ingredients
Ingredient Checklist
2 teaspoons extra-virgin olive oil
1/3 cup finely chopped shallots, (2 shallots)
2 cups fresh peas, (or 10 ounces frozen)
1/3 cup ricotta cheese
2 tablespoons fresh chervil, plus more for garnish
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
1/2 recipe Fresh Pasta dough made through step 5
All-purpose flour, for dusting
1/2 cup semolina
4 tablespoons unsalted butter
3 ounces Parmesan cheese
Gallery
Ravioli with Peas and Chervil
Credit:
Gentl and Hyers
Recipe Summary
Yield: Makes 4 to 4 1/2 dozen
Gallery
Ravioli with Peas and Chervil
Credit:
Gentl and Hyers
Ravioli with Peas and Chervil
Credit:
Gentl and Hyers
Ravioli with Peas and Chervil
Recipe Summary
Yield: Makes 4 to 4 1/2 dozen
Recipe Summary
Yield: Makes 4 to 4 1/2 dozen
Yield: Makes 4 to 4 1/2 dozen
Makes 4 to 4 1/2 dozen
Ingredients
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1/3 cup finely chopped shallots, (2 shallots)
- 2 cups fresh peas, (or 10 ounces frozen)
- 1/3 cup ricotta cheese
- 2 tablespoons fresh chervil, plus more for garnish
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 1/2 recipe Fresh Pasta dough made through step 5
- All-purpose flour, for dusting
- 1/2 cup semolina
- 4 tablespoons unsalted butter
- 3 ounces Parmesan cheese
Directions
Heat a skillet over medium heat; add oil. Add shallots; cook until translucent, about 4 minutes. Add peas; cook until soft, about 8 minutes. Remove from heat; stir in ricotta, chervil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash with a fork.
Divide dough into two pieces. Using a pasta machine, roll one piece of dough through widest opening, brushing very lightly with flour. Fold dough into thirds; pass through machine again, folded side up. Repeat process three more times, or until dough is smooth.
Roll dough through remaining settings on the machine (widest to narrowest), using as little additional flour as possible, until very thin. Place sheet on a lightly floured surface; cut in half lengthwise. Cover half with plastic wrap. With remaining half, place scant teaspoons of filling 1 inch apart in two rows. Moisten pasta around each mound of filling, using a pastry brush dipped in water. Top with remaining half sheet of pasta; press around filling to seal. Use a pastry wheel to cut into squares. Brush with a dry brush to eliminate excess flour. Place ravioli on a tray generously dusted with semolina. Repeat with remaining dough and filling. Chill until ready to cook.
Bring a large pot of salted water to a boil. Cook ravioli about 2 minutes, until tender but al dente. Divide among plates.
Place butter in a saute pan over medium heat; cook until lightly browned, 6 to 8 minutes. Pour over ravioli; top with shaved Parmesan, chervil, salt, and pepper. Serve.
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All Reviews for Ravioli with Peas and Chervil
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Reviews:
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All Reviews for Ravioli with Peas and Chervil
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
