Ricotta-Pea Ravioli with Asparagus and Mushrooms

Ricotta-Pea Ravioli with Asparagus and Mushrooms Recipe
Photo: Randy Mayor; Styling: Mindi Shapiro
00 Flour, or "doppio zero" (double zero), is high-protein Italian flour that's as fine as talcum powder, so it makes an especially silky dough. It's available in many Italian markets, as well as online (amazon.com carries it). You can substitute all-purpose flour, but the pasta won't be as finely textured. Use a mandoline or vegetable peeler to shave the asparagus.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 363
Fat 14.6 g
Satfat 5.5 g
Monofat 6 g
Polyfat 1.2 g
Protein 19.9 g
Carbohydrate 41 g
Fiber 8.3 g
Cholesterol 83 mg
Iron 4.6 mg
Sodium 498 mg
Calcium 249 mg

Ingredients

Filling:
2/3 cup whole-milk ricotta cheese
1/2 cup frozen petite green peas, thawed and coarsely chopped
1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh chives
1/4 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon grated lemon rind
Pasta:
7 1/2 ounces 00 flour (about 1 1/2 cups)
1/4 teaspoon kosher salt
2 tablespoons water
2 large eggs
Sauce:
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped shallots (about 2)
5 teaspoons chopped fresh chives
1/2 teaspoon chopped fresh thyme
2 (8-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
1 cup fat-free, less-sodium chicken broth
1/4 teaspoon freshly ground black pepper
Remaining ingredients:
1/2 pound asparagus, thinly shaved
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese

Preparation

1. To prepare filling, combine the first 8 ingredients in a bowl. Cover and refrigerate 1 hour.

2. To prepare pasta, weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour and 1/4 teaspoon salt in a food processor; pulse 3 times or until blended. With processor on, slowly pour water and eggs through food chute; process until dough forms a ball. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Wrap dough in plastic wrap; refrigerate 30 minutes.

3. Divide dough into 8 equal portions. Working with 1 portion at a time, pass dough through smooth rollers of pasta machine on widest setting (cover remaining dough to keep from drying). Continue moving width gauge to narrower settings; pass dough through rollers once at each setting, dusting with flour if needed. Lay pasta sheet flat on a lightly floured surface; cover. Repeat procedure with remaining dough.

4. Spoon 1 1/2 teaspoons filling mixture at about 2-inch intervals along the length of 1 pasta sheet. Moisten edges and in between each filling portion with water; place 1 pasta sheet on top, pressing around filling to seal. Cut pasta sheet into 6 (3 x 3-inch) ravioli, trimming edges with a sharp knife or pastry wheel. Brush excess flour from ravioli. Place ravioli on a lightly floured baking sheet (cover to prevent drying). Repeat procedure with remaining dough portions and filling mixture to form 24 ravioli.

5. To prepare sauce, heat oil in a large skillet over medium heat. Add shallots and next 3 ingredients (through mushrooms) to pan; cook 8 minutes or until mushrooms are browned and tender, stirring occasionally. Add broth and 1/4 teaspoon pepper; cook 4 minutes or until liquid almost evaporates. Remove from heat; keep warm.

6. Bring 6 quarts water to a boil in each of 2 large Dutch ovens. Add 12 ravioli to each pan; cook 4 minutes or until ravioli float to the surface. Remove ravioli from water with a slotted spoon. Place ravioli on a tray, making sure they do not overlap; cover and keep warm. Return water in 1 Dutch oven to a boil. Add shaved asparagus; cook 15 seconds. Drain.

7. Place 4 ravioli on each of 6 plates; top each serving with 1/2 cup sauce and 1/4 cup asparagus. Sprinkle each serving with 4 teaspoons cheese.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Victoria Abbott Riccardi,

July 2010
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