Yield: 8 servings

Prep Time: 2 hours

Cook Time: 20 minutes

Cookware

• Food processor

• Large pot

• Medium saucepan

• Fine mesh sieve

• Large mixing bowl

• Rubber spatula

• Whisk

Ingredients

Pasta dough…

• 600g Hourani or Khorasan wheat flour

• 160g spinach

• 2 large eggs plus 2 egg yolks

• 1 teaspoon Kosher salt (or 1/2 tsp table salt)

Filling…

• 300g Green Arrow peas

• 150g ricotta cheese

• 125g parmigiano reggiano (grated)

• 1 large egg

• Salt & pepper (to taste)

Lemon Beurre Blanc…

• 9 tablespoons European-style butter (divided)

• 1 Tropea Rossa Tonda onion (finely chopped)

• 1/2 cup dry white wine

• 2 tablespoons white wine vinegar

• 2 tablespoons lemon juice

• 2 tablespoons heavy cream

• Kosher salt (to taste)

Toppings (to taste)…

• Fried prosciutto

• Cooked Green Arrow peas

• Fresh pea shoots

• Grated parmigiano reggiano

Instructions

Pasta dough…

1. Put a large pot of water on to boil and prepare an ice bath in a large mixing bowl while you wait.

2. Blanch the spinach in the pot of boiling water for 60 seconds, then immediately transfer to the ice bath to chill for 30 seconds.

3. Purée the spinach in a food processor until smooth, scraping down the sides with a rubber spatula as needed.

4. Place a fine mesh sieve over a bowl and pour in the puréed spinach. Allow the excess liquid to slowly drain into the bowl (5-10 minutes).

5. While you wait, pour your flour onto a clean work surface and create a well in the center of the pile.

6. Add the drained spinach purée, eggs, and salt to the well. Begin mixing the liquids while gradually incorporating flour until a ball of dough is formed.

7. Knead until the surface of dough is smooth (5-10 minutes). If it’s easier, split the dough into two even halves and knead each one separately.

Filling…

1. Combine all ingredients in a food processor. Blend until smooth.

2. Keep in the refrigerator until needed.

Assembly…

1. Cut the pasta dough into eight even segments and roll each of them into a sheet (5-6 inches in width) to about half of your desired final thickness. A pasta maker is ideal for this but it can be done by hand.

2. Lay down a sheet of dough on a parchment-lined work surface or large cutting board.

3. Place small dollops of filling about 1 inch apart and 1/2 inch from the edges over half of the dough sheet (1/2 teaspoon for small raviolis or 1 teaspoon for large ones).

4. Lightly brush the other half of the sheet with water and fold it over itself.

5. Starting on the folded edge and moving outward, firmly press down on the dough to create a seal around the filling pockets and push out any excess air.

6. Cut between the filling pockets with a knife or ravioli cutter to create evenly-sized squares. Trim the edges if desired and add the scraps to the next dough sheet.

7. Repeat steps 2-6 until all of your dough has been used.

8. Cook immediately if desired or store in the freezer for later use.

Lemon Beurre Blanc…

1. Melt 1 tablespoon of butter in a saucepan over medium heat. Add finely chopped onion and sweat until translucent (2-3 minutes).

2. Add white wine and lemon juice. Bring to a simmer.

3. Add heavy cream and reduce to low heat.

4. Gradually add the remaining butter (2-3 tablespoons at a time), whisking to emulsify after each addition.

5. Add salt to taste and serve immediately.

Introduction

By the time winter decides to leave us for another year, you are likely more than eager to set aside the beef and potatoes for something a little fresher. We developed this recipe to offer some of that much-needed freshness from the first spring harvest without sacrificing any actual sustenance (salads can wait until summer).

With peas in the filling and spinach in the pasta dough itself, these cheesy raviolis are also a fantastic way to sneak in some veggies for any picky eaters in your household. To make this dish vegetarian, feel free to forego the prosciutto. While the grilled meat is a nice touch, these raviolis are more than capable of holding their own.

Durum Wheat

Hourani and Khorasan wheat both fall under the durum classification. This type of wheat is known for its high protein, soft bran, and strong gluten. All together, these qualities produce the ideal pasta dough. If you don’t have either variety on hand, it’s not the end of the world. With the exception of pastry wheat, you shouldn’t have any trouble substituting this ingredient with another variety or even just the tried-and-true all-purpose flour.

Parmigiano reggiano

We mean this in the least snobby way possible, but there is one ingredient in this recipe that is an absolute non-negotiable: parmigiano reggiano.

This aged Italian cheese is not parmesan and to assume so would be a dire mistake. Parmigiano reggiano is a true gift from the heavens. Its flavor is a perfect balance of sweet and salty while the tyrosine crystals embedded within its interior provide a satisfyingly crunchy bite. You could substitute this cheese for another but if you do, please don’t judge us for the results.