pea and mint ravioli with a pancetta butter sauce

I’ve recently become the owner of a pasta machine, and I wanted to dive in headfirst and make something really delicious. This was definitely easier than I thought, but just required a little patience!

You will need a pasta machine for this recipe, and a copy of my easy pasta dough recipe – you can find it here. https://greedygirlgrub.wordpress.com/2016/07/28/easy-pasta-dough-recipe/

This dish looks really impressive – I’ve included quantities for 2 x main meals, but I used this amount to create 4 x starter portions.

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ingredients

greedy girl grub easy pasta dough

ravioli filling

knob of butter

1 x medium onion or 2 x shallots, finely chopped

1 x garlic clove, finely chopped

110g shelled fresh peas

1 1/2 tbsp ricotta

1/2 x lemon, zest only

10 mint leaves, finely chopped

salt and pepper

butter sauce

50g butter

60g pancetta, sliced lengthways

20g shelled fresh peas

freshly grated parmesan and mint leaves, to garnish

serves 2 (main course), serves 4 (starter- see photo)

method

  1. to make the filling, heat the butter in a saucepan over a low-medium heat and add the onions and garlic. cook until softened (approx 10 minutes) and add the peas. cook for an extra couple of minutes until they’ve softened and vibrant in colour.
  2. take the pan off the heat, and stir in the ricotta, lemon zest and mint leaves. season to taste and set mixture aside to cool.
  3. make the pasta dough using the greedy girl grub easy recipe. lay out the freshly rolled pasta sheets on a lightly floured surface and using a circular ravioli stamp/pasta cutter, cut multiple rounds. please remember to flour the worktop, as i have learned the hard way that it can be very hard to remove it without tearing otherwise!
  4. using a teaspoon, add filling to the middle of one round. wet the edges of a second sheet using a little water and a pastry brush, and place on top. carefully pinch around the edges, ensuring you let as much air out as possible – you don’t want to burst it while cooking! continue until all filling is used. set aside for 30 minutes to allow the pastry to dry out slightly.
  5. to make the butter sauce, simply heat the butter in a frying pan over a medium heat. once melted, add in the pancetta strips and cook until crisp. if the butter starts to brown, add a splash of olive oil to help stop it burning. add in the fresh peas and bring the heat down to low.
  6. meanwhile, heat water in a saucepan until boiling and lower the ravioli in using a slotted spoon. the pasta should only take about 3 minutes to cook. once cooked, remove using the slotted spoon and carefully place in a colander to drain of excess water.
  7. remove the butter mixture from the heat. quickly (but carefully!) add in the ravioli and spoon the mixture over all pieces. remove from the pan and serve. spoon over any leftover peas and pancetta. garnish with freshly grated parmesan and mint leaves.

 

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