Spring Pea and Ramp Ravioli with Mint, Basil and Pumpkin Seed Pesto, Vegan
Hello Spring. We missed you.
Spring Pea and Ramp Ravioli with Mint, Basil Pumpkin Seed Pesto
VeganMakes 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.
- 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.
Cooking Ravioli
- Biggest pot you have at least 8 quarts, fill 3/4
of the way up with water.
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 |
Ravioli! |
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
Ingredients
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 lemon2 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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