MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jon Benno's Ravioli w/Spring Vegetables, Ricotta & Brown
Categories: Vegetables, Cheese, Pasta, Herbs
Yield: 6 Servings

3 1/2 c English peas; shucked
3 tb Shallots; sliced
1/4 c Garlic; sliced
5 tb Mint
3 tb Ricotta
8 tb Parmesan; grated
2 1/2 tb Mascarpone
4 tb Olive oil
Salt & pepper

MMMMM------------------------PASTA DOUGH-----------------------------
4 1/2 c 00 pasta fresca flour
1 1/2 lg Eggs
3/4 tb Olive oil
3/4 tb Milk
3/4 tb Egg yolk; for sealing
- ravioli

MMMMM----------------------RAVIOLI GARNISH---------------------------
4 tb Peas
1/8 c Baby turnip; brunoised (sm
- dice)
1 tb Radish; brunoised
2/3 tb Parsnip; brunoised
1/2 tb Pea greens
1 tb English pea filling per
- ravioli
1 1/2 ts Browned butter

FOR THE ENGLISH PEA FILLING: Bring a medium size pot of
salted water to a boil. Add peas and cook until tender
(2-3 min). Drain and set aside. In a heavy bottomed pan,
add 1-2 tbsp of olive oil and begin to sweat the garlic
and shallots. Do not brown.

Once the garlic and shallot are tender, add the peas and
whole mint leaves (on the stems is fine, they will be
removed later). Glaze the peas in the olive oil for
about 5 minutes. Season with salt and pepper.

Transfer to a bowl. Place the bowl filled with peas on
top of a larger bowl that is filled with ice and some
water. This will help cool them down fast. Once cooled
to 40ºF, pick out the mint leaves and place all the
peas into a robot coupe (or any food processor) and
blend until smooth.

Transfer into a bowl and add the mascarpone, parmesan
and ricotta. Mix well and transfer into a pastry bag and
refrigerate.

FOR THE RAVIOLI: Mound the flour on a work surface and
form a well. Beat the olive oil, 1.5 eggs, and milk in a
bowl. Pour half the egg mixture into the well. Begin
mixing the egg with the flour with one hand; use your
other hand to keep the flour mound steady. Add the
remaining egg mixture and knead to form a dough.

Knead the dough until smooth, 8 to 10 minutes; add more
flour if the dough is too sticky. Form the dough into a
ball and wrap tightly with plastic. Refrigerate for 1
hour.

Roll out the pasta dough into thin sheets no thicker
than a nickel. To assemble the ravioli, brush the egg
wash over a sheet of pasta. Drop the pea filling mixture
on the dough, 1 tbsp each, about one inch apart. Cover
the filling with the top sheet of pasta, pressing out
the air from around each portion of filling. Press
firmly around the filling to seal. Cut into individual
ravioli with a knife or pizza cutter. Seal the edges.

Fill a large pot with lightly salted water and bring to
a rolling boil over high heat. Stir in the ravioli, and
return to a boil. Cook uncovered, stirring occasionally,
until the ravioli float to the top and the filling is
hot, 4 to 8 minutes.

While the pasta is cooking, begin re-heating the
vegetable garnish. Add butter to the pan and melt until
golden brown, then add the blanched vegetables and pea
leaves. Season with salt and pepper. Add the drained
ravioli to the garnish. Give the pan a couple of swirls
and then plate.

RECIPE FROM: https://www.cbsnews.com

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