Handmade Pasta Workshop & Cookbook: Recipes, Tips & Tricks for Making Pasta by Hand, with Perfectly Paired Sauces by Karr Nicole

Author:Karr, Nicole [Karr, Nicole]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2016-12-13T05:00:00+00:00

RAVIOLINI

Ravioli Dough

TO FINISH

8 oz (227 g) watercress

1 lemon, juice and zest

Kosher salt

Freshly ground black pepper

¼ cup (58 g) unsalted butter

Olive oil

Dust two sheet pans with semolina flour.

To make the filling, in a large sauté pan over medium high heat, drizzle olive oil. Add the peas and cook until bright green, about 2 to 5 minutes. Season with salt and freshly ground black pepper. Pulse the cooked peas, mint leaves, mascarpone, Parmigiano-Reggiano and lemon juice in a food processor until it comes together. Reserve about ¼ cup (60 g) of filling to make a sauce.

To make the pasta, roll out the dough until the sheet is just translucent (see here ). Cut the rolled out sheets into 12-inch (30-cm) sections and cover the rest with plastic wrap. Lay the sheets on a dry work surface and starting at one end of the sheet, use a piping bag or a spoon to place about 2 teaspoons (10 g) of filling down the entire length of the pasta sheet in two rows, leaving about 1 inch (2.5 cm) between each dollop. Use a spritz of water to help seal it if necessary. As you drape the pasta over the filling, carefully press down to seal and make sure there is no air trapped inside. Using a 2-inch (5-cm) ravioli stamp or a pasta wheel, cut 2-inch (5-cm) squares or circles and carefully place the raviolini on the semolina-dusted sheet pans, spaced apart.

Bring a large pot of salted water to a boil. Carefully drop the pasta in the water and cook until al dente, about 2 to 3 minutes. In a large sauté pan, over medium heat, add butter and melt. Then add the cooked pasta to the pan with reserved filling and toss to combine.

To finish, divide the pasta between plates. In a small bowl, combine the watercress with a drizzle of olive oil, lemon juice, salt and freshly ground black pepper. Garnish the pasta with the dressed watercress.

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