Ravioli With Peas And Chervil Recipes

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RAVIOLI WITH LEMON, PEAS AND PANCETTA



Ravioli with Lemon, Peas and Pancetta image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
2 ounces thinly sliced pancetta (8 to 10 slices)
2 10-ounce packages spinach-ricotta ravioli
6 tablespoons unsalted butter
2 teaspoons finely grated lemon zest, plus 1 teaspoon lemon juice
1 cup frozen peas, thawed
1/4 cup grated pecorino-romano cheese, plus more for topping
Freshly ground pepper
Chopped fresh basil, for topping

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
  • Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
  • Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
  • Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

Nutrition Facts : Calories 420, Fat 27 grams, SaturatedFat 15 grams, Cholesterol 102 milligrams, Sodium 696 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 18 grams, Sugar 5 grams

RAVIOLI ALFREDO WITH PEAS



Ravioli Alfredo With Peas image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
2 9-ounce packages mushroom ravioli
Freshly ground pepper
4 tablespoons unsalted butter
1/2 cup heavy cream
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese
Pinch of freshly grated nutmeg
2 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the ravioli.
  • Combine the butter, cream and peas in a large skillet and bring to a simmer over medium heat; cook 1 minute. Add the ravioli, cheese, nutmeg and a splash of the reserved cooking water to the skillet and toss. Add more cooking water to thin the sauce, if needed. Season with salt and pepper. Divide among bowls and top with the parsley.

GREEN PEA RAVIOLI IN LEMON BROTH



Green Pea Ravioli in Lemon Broth image

Categories     Pasta     Lemon     Pea     Spring     Gourmet

Yield Serves 6 (first course)

Number Of Ingredients 11

For filling
1 cup thawed baby peas
1 small shallot, finely chopped
1 1/2 teaspoons olive oil
3 tablespoons freshly grated parmesan
3 tablespoons fine fresh bread crumbs
18 won ton wrappers
1 qt chicken broth
1 garlic clove, smashed
1 teaspoon freshly grated lemon zest
Garnish: fresh chervil or parsley and cooked peas

Steps:

  • Make filling:
  • Force peas through the fine disk of a food mill into a bowl to remove skins.
  • Cook shallot in oil in a small skillet over moderately low heat, stirring occasionally, until softened. Remove from heat and stir into pea purée with cheese and crumbs. Season filling with salt and pepper.
  • Fill ravioli:
  • Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers covered with plastic wrap, and mound a level teaspoon of filling in center. Lightly dampen edges of wrapper with a fingertip dipped in water and fold over to form a triangle, pressing down around filling to force air out and pressing edges together firmly to seal. Moisten 1 end of long side of triangle and fold opposite end over, creating a little hat shape, then pinch ends together to seal. Transfer to a dry kitchen towel and make 17 more ravioli in same manner.
  • Cook ravioli:
  • Combine broth, garlic, zest, and salt and pepper to taste in a saucepan and bring to a simmer. Cook ravioli in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain.
  • Divide ravioli among soup plates (3 each) and ladle broth over them, discarding garlic.

RAVIOLI WITH PEAS AND CHERVIL



Ravioli with Peas and Chervil image

This dish uses half a recipe of Fresh Pasta. You may double the filling and freeze the extra ravioli, or roll out the extra dough and make fettuccine, which is easily dried and stored.

Provided by Martha Stewart

Categories     Lunch Recipes

Yield Makes 4 to 4 1/2 dozen

Number Of Ingredients 12

2 teaspoons extra-virgin olive oil
1/3 cup finely chopped shallots, (2 shallots)
2 cups fresh peas, (or 10 ounces frozen)
1/3 cup ricotta cheese
2 tablespoons fresh chervil, plus more for garnish
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
1/2 recipe Fresh Pasta dough made through step 5
All-purpose flour, for dusting
1/2 cup semolina
4 tablespoons unsalted butter
3 ounces Parmesan cheese

Steps:

  • Heat a skillet over medium heat; add oil. Add shallots; cook until translucent, about 4 minutes. Add peas; cook until soft, about 8 minutes. Remove from heat; stir in ricotta, chervil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash with a fork.
  • Divide dough into two pieces. Using a pasta machine, roll one piece of dough through widest opening, brushing very lightly with flour. Fold dough into thirds; pass through machine again, folded side up. Repeat process three more times, or until dough is smooth.
  • Roll dough through remaining settings on the machine (widest to narrowest), using as little additional flour as possible, until very thin. Place sheet on a lightly floured surface; cut in half lengthwise. Cover half with plastic wrap. With remaining half, place scant teaspoons of filling 1 inch apart in two rows. Moisten pasta around each mound of filling, using a pastry brush dipped in water. Top with remaining half sheet of pasta; press around filling to seal. Use a pastry wheel to cut into squares. Brush with a dry brush to eliminate excess flour. Place ravioli on a tray generously dusted with semolina. Repeat with remaining dough and filling. Chill until ready to cook.
  • Bring a large pot of salted water to a boil. Cook ravioli about 2 minutes, until tender but al dente. Divide among plates.
  • Place butter in a saute pan over medium heat; cook until lightly browned, 6 to 8 minutes. Pour over ravioli; top with shaved Parmesan, chervil, salt, and pepper. Serve.

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