Spring Vegetable Ravioli with Lemon Cream Sauce
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 17 min.
Ready in
Ingredients
for
6
- For Pasta Dough
- 6 cups all-purpose flour (plus up to 1/2 cup extra if needed)
- 6 eggs
- ¾ cup water
- 2 tsps olive oil
- For Vegetable Filling
- 1 cup Ricotta cheese
- 1 egg
- ½ cup Parmigiano Reggiano (finely grated)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Tbsp olive oil
- 2 shallots (peeled and diced)
- 1 ½ cups baby Portobello Mushroom (cleaned and diced)
- 2 cloves garlic cloves (peeled and minced)
- ½ cup diced carrots
- ½ cup diced Zucchini
- 1 scallion (cleaned and finely chopped)
- 2 tsps fresh, minced Basil (plus extra for garnish)
- 1 tsp minced, fresh parsley (plus extra for garnish)
- 1 cup Ricotta cheese
- 1 egg
- 1 pinch Nutmeg
- ½ cup Parmigiano Reggiano (finely grated)
- salt (to taste)
- freshly ground Black pepper (to taste)
- fresh thyme (minced)
- In addition
- 1 egg (beaten)
- For Lemon Cream Sauce
- 4 Tbsps butter
- 2 cloves garlic cloves (minced)
- lemon zest (from 1 lemon)
- 1 cup heavy cream
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- ½ tsp Nutmeg
- ½ cup fresh Chives (snipped)
- ½ cup Parmesan (grated)
- 2 Tbsps lemon juice
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Serrated knife, 1 Pot mit Deckel, 1 Box grater, 1 Wooden spoon, 1 Oven rack, 1 Tablespoon, 1 Sieve, 1 eventuell Bowl
Preparation steps
1.
Place 6 cups flour in a large bowl. Create a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8 to 10 minutes, add remaining flour if necessary, to keep dough from sticking. Cover with plastic wrap and let rest for 30 minutes.
2.
Meanwhile, prepare the filling. Heat the oil in a skillet set over medium-high heat. Saute the shallots and mushrooms; cook for 3 to 4 minutes, until soft. Add the garlic, carrots, zucchini and scallions and saute for several minutes or until the water released from the mushrooms has evaporated. Set aside.
3.
In a medium bowl, combine the ricotta, egg, nutmeg, grated cheese, salt, and pepper.
4.
Divide pasta dough into four portions; roll one portion to 1/16-inch thickness. Keep pasta covered with a clean kitchen towel until ready to use. Working quickly, place rounded teaspoonfuls of ricotta mixture 1 1/2-inches apart over half of pasta sheet. Top with a teaspoonful of the vegetable mixture. Brush beaten egg wash between the filling and on the sides of the pasta. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
5.
Bring a large pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1 to 2 minutes or until ravioli float to the surface. Remove with a slotted spoon and drain. Arrange ravioli on individual serving plates and garnish with fresh herbs and drizzle with lemon cream sauce.
6.
For Lemon Cream Sauce:
7.
Melt butter in a saucepan over medium heat, add garlic and lemon zest and cook until very fragrant. Add cream, salt, pepper, nutmeg, and chives. Cook to heat through. Add the Parmesan cheese and the lemon juice. Stir to incorporate. Adjust seasoning if necessary.
8.
Drizzle lemon cream sauce over the ravioli. Serve.
