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Spring Pea Ravioli
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Spring Pea Ravioli
Category
Potatoes, Pastas and Grains
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Ingredients
- melted butter
- Fustini’s Delicate SELECT olive oil
- shaved Pecorino
- cracked red pepper, optional
- 1/2 cup semolina flour
- 1/2 cup AP flour
- pinch of salt
- 1 egg
- 2 tablespoons Fustini's Herbs de Provence olive oil
- 1-3 tablespoons water
- 1 tablespoon Fustini’s Delicate SELECT olive oil
- 1 shallot, minced
- 1/4 cup carrot, finely minced or grated
- 2 cups sweet peas
- 3 tablespoons vegetable stock
- 1 teaspoon fresh Italian parsley, minced
- 1/2 teaspoon fresh mint, minced
- 1/4 teaspoon fresh thyme, minced
- pinch of salt
- fresh ground black pepper
Ingredients
Pasta Dough
Filling
Directions
- Bring a pot of salted water to a boil. Make the ravioli by placing a dollop of filling on each sheet of pasta in rows, brushing around the filling with egg wash, then covering with another sheet of pasta and cutting out the ravioli. Simmer ravioli in water then place into a bowl and drizzle with melted butter and EVOO. Place on a service plate and garnish with shaved cheese and cracked red pepper.
- Place semolina and flour in a bowl with salt and stir with a fork. Make well in the middle and add egg, EVOO, and enough water to form a dough. Knead dough until elastic - 8 minutes then place in a plastic bag and let rest 30 minutes. Roll out using a pasta machine to desired thickness.
- Heat oil in a skillet over low heat. Add shallot and cook, stirring often until soft - 2 minutes. Add carrots, peas and stock and cook until peas are just green. Add herbs and stir. Puree half of the peas then add back to the pan. Season with salt and pepper and let cool.