Enjoy cooking
Browse through over
1,000 tasty recipes
Home » , , » sweet pea and ricotta ravioli recipe

sweet pea and ricotta ravioli recipe

Written on Thursday, September 1, 2016 | 9:17:00 PM




Serves : 4 to 6 (makes about 30 ravioli)

Ingredients : 
Filling
- 5 ounces frozen peas (about 1 cup)
- ½ cup whole-milk ricotta cheese, homemade or store-bought
- ⅓ cup grated Pecorino Romano cheese (about ½ ounce), plus more for serving
- 1 teaspoon finely grated lemon zest
- Kosher salt

Dough
- ½ cup (60 g) tapioca starch, plus more for dusting
- ¾ cup (115 g) sweet rice flour (see Tip)
- ¾ cup (90 g) chickpea flour
- 4 teaspoons psyllium husk powder
- 1½ teaspoons kosher salt
- 2 large eggs
- 2 tablespoons extra virgin olive oil

Sauce
- 6 tablespoons unsalted butter
- 3 garlic cloves, thinly sliced
- Pinch of red pepper flakes
- Pinch of kosher salt

Preparation Method :
1) Make the filling: Bring a small pot of salted water to a boil. Add the peas and cook just until warmed through, about 1 minute. Drain the peas, transfer them to the bowl of a food processor, and blend until almost smooth. Transfer the puree to a bowl and stir in the ricotta, Pecorino, lemon zest, and salt to taste. Cover and refrigerate until ready to use. 

2) Make the dough: Lightly dust a baking sheet with tapioca starch and set it aside. In a large bowl, whisk together the sweet rice flour, chickpea flour, tapioca starch, psyllium husk powder, and salt. In a small bowl, whisk together the eggs, olive oil, and ¼ cup of water. Add the egg mixture to the flour mixture and stir until the flours are evenly moistened. 

3) Lightly dust a work surface with tapioca starch. Knead the dough with your hands in the bowl until it starts to come together; then tip the dough out onto the work surface and knead it until it is smooth. It will come together in a ball but the dough will be a bit sticky. Cut the dough into 8 pieces to make it easier to work with. Reserve one piece and wrap the remaining pieces in plastic wrap.

4) Make the ravioli: Dust a work surface and a rolling pin with tapioca starch. Roll the piece of dough to form an even rectangle, as thin as you can make it without any cracks or rips. It should be about a scant ⅛ inch thick and you should be able to see through it. Repeat the same process with another piece of dough. 

5) Use a 2¼-inch round cookie cutter to cut out the rolled dough. Brush the edges of half of the rounds lightly with water, and then dollop a heaping teaspoon of the pea filling onto the center. Carefully lay the other rounds of dough on top of the filling. Gently press the air out from around the filling, and then crimp the edges with a fork. Transfer the ravioli to the prepared baking sheet. Repeat the process with the remaining dough, rerolling the scraps as necessary to use up the filling. You should have about 30 ravioli.

6) Make the sauce: Melt the butter in a large skillet over medium heat and cook, swirling the butter occasionally, until the foam subsides and the milk solids at the bottom of the pan turn golden brown. Add the garlic, red pepper flakes, and salt, and cook over medium-low heat, stirring occasionally, until the garlic is golden and soft, 30 seconds to 1 minute. Keep warm.

7) Cook the ravioli: Bring a large pot of salted water to a boil. Add 8 to 10 ravioli to the boiling water and cook, stirring very gently so they don’t stick to the bottom, until the dough is cooked through and the ravioli have been floating for at least 30 seconds, about 3 minutes. Use a slotted spoon to transfer the ravioli to a platter or serving bowls. Repeat with the remaining ravioli. 

8) To serve, drizzle the ravioli with the browned butter sauce, and toss gently to coat. Serve with extra Pecorino Romano.

Tip : I’ve found that a mini pin offers more control for pasta (and dumplings!). Mine came from the hardware store. Just ask the clerk to trim a ¾-inch dowel to a length of 10 inches. 

SHARE

0 التعليقات :

Post a Comment