Ricotta-Pea Ravioli with Asparagus and Mushrooms

Ricotta-Pea Ravioli with Asparagus and Mushrooms
Photo by Randy Mayor

Ingredients

  • 2 (8-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
  • 2 tablespoons extra-virgin olive oil
  • ½ pound asparagus, thinly shaved
  • Filling:
  • Pasta:
  • Remaining ingredients:
  • 2 tablespoons chopped fresh chives
  • + 18 more ingredients
    • ¼ teaspoon ground nutmeg
    • ½ cup (2 ounces) shaved Parmigiano-Reggiano cheese
    • 2 tablespoons water
    • 2 large eggs
    • Sauce:
    • 1 cup fat-free, less-sodium chicken broth
    • ½ cup frozen petite green peas, thawed and coarsely chopped
    • ½ cup finely chopped shallots (about 2)
    • 7 ½ ounces 00 flour (about 1 1/2 cups)
    • ¼ teaspoon kosher salt
    • ½ teaspoon chopped fresh thyme
    • ¼ teaspoon kosher salt
    • ¼ teaspoon grated lemon rind
    • 5 teaspoons chopped fresh chives
    • ¼ teaspoon freshly ground black pepper
    • ¼ cup (1 ounce) finely grated Parmigiano-Reggiano cheese
    • ¼ teaspoon freshly ground black pepper
    • 2/3 cup whole-milk ricotta cheese

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, ...

View full recipe at My Recipes

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