Spring Pea and Ramp Ravioli with Mint, Basil and Pumpkin Seed Pesto, Vegan

Hello Spring. We missed you.

The filling is fresh spring peas, fresh herbs and lemon. The pasta is ramp, recipe from 4.29.13. You can make the ravioli free formed or you can use a ravioli form, I got my ravioli form for about 19 dollars from a kitchen store and it‘s great. The one thing I love about making ravioli is that you can freeze them for later. Great for Mother’s Day dinner, I finished the ravioli with basil mint pesto and served with a spring mix salad and some crusty bread -it’s  perfect spring meal. AND the best part is you can enjoy your quests because all the hard work was done ahead of time.

Spring Pea and Ramp Ravioli with Mint, Basil Pumpkin Seed Pesto

Makes 48 ravioli

1 pound Ramp Pasta, rolled out into 4- long thin sheets- keep the pasta dough covered!
Spring Pea Filling
Ingredients for Filling
2 cups fresh or frozen peas
Zest of 1/2 a lemon
Juice of a lemon
1 tsp. kosher salt
Pepper to taste
1 Tbsp. extra virgin olive oil
1 Tbsp. chopped fresh mint leaves
3 Tbsp. chopped fresh parsley
1 scallion, thinly sliced white and green parts

  • In a food processor - peas, lemon juice and zest, salt, extra virgin olive oil.
  • Pulse until combined and peas are broken up but still have texture, about 10-15 pulses.
  • Transfer into medium bowl and fold in herbs.
  • Check for salt.
Assembly for making by Hand
  • Lay out sheet of pasta
  • Brush off any extra semolina flour
  • On 1/2 of the dough only add 1 teaspoon of filling one inch apart
  • With pastry brush- brush water around the filling
  • Fold the other ½ of the dough over the filled pasta
  • Firmly press around each ravioli removing any air pockets. (Air inside the pasta will make pasta the explode)
  • With a pizza or zigzag cutter - cut out each square of filled pasta
  • Check each ravioli to make sure it’s sealed before placing them on a floured sheet pan.
  • Can be boiled and served right away or frozen on a sheet tray and then transferred to plastic freezer bag and stored for up to 3 months in freezer.
See pictures for using ravioli form.
Cooking Ravioli
  • Biggest pot you have at least 8 quarts, fill 3/4
    of the way up with water.
  • Add a nice amount of salt, should be as salty as the sea!
  • Have the water come to a rigorous boil, make sure your pesto is ready. (recipe following)
  • Carefully add your ravioli and turn down the heat to a simmer.
  • After the pasta starts to float to the top of the water wait 30 - 45 seconds and check one. (If the pasta is frozen give the cooking time a few more minutes.)
  • Carefully remove from water using a kitchen spider, don’t dump in colander because they will break.
  • Transfer to large bowl and fold in pesto, serve family style or individually on warmed dinner plates.
  • Top with lemon zest and fresh mint
  • Here's How I Did It!

    I roll out all 4 pieces of pasta dough first and then keep them covered with a towel
    This is the ravioli form I have
    Lay 1/2 the dough over the ravioli form and carefully press down with the plastic piece
    Fill each ravioli with 1 tespoon of pea filling
    With pastry brush water around filling
    Cover with top 1/2 of pasta dough and press down to remove any air
    With a rolling pin- roll across the top to remove extra pasta and seal the pieces of pasta together
    Flip the pasta form over and remove ravioli from form
    Ready for cooking or freeze on sheet tray and transfer to plastic freezer bag after ravioli are frozen.
    Make sure to flour the sheet pan!

    Mint, Basil & Pumpkin Seed Pesto

    Food Processor

    1/2 cup fresh basil, stems removed
    1/2 cup fresh mint, stems removed
    1/3 cup toasted pepetas or also called pumpkin seeds
    1 clove garlic, chopped
    1/2 tsp. salt
    Zest of a lemon
    2 Tbsp of lemon juice
    1/2 cup extra virgin olive oil
    • Add everything to the food processor but olive oil
    • Turn on low and slowly drizzle in olive oil slowly
    • Scrap down the sides a few time to make sure all is incorporated
    • Taste for salt.
    • Store in glass jar, better the same day.

    Everything but oil goes in the food processor

    Finished Pesto, perfect on everything!


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