This past weekend, thanks to a random tweet from a friend, I found myself waiting patiently in line to have my food tasted and personality judged for a new cooking show. Thanks to a couple glasses of wine, I submitted the requested materials via email and received a phone call from the producers the next afternoon, asking that I show up at the open auditions at the Health and Fitness Expo Saturday afternoon.
True to form, I didn't plan anything. I just canvassed what I had in the refrigerator and rolled on down to the Convention Center. The entire experience was hilarious. We were waiting in line between a Zumba fitness area, complete with ear-splitting music, and the food court, where the options for food were cheesesteaks, funnel cake, and crepes. I've never seen so much butter in my life.
I don't know the outcome yet, but this is the dish I brought. Totally brushing my shoulder off that the professional food taster said I mastered the thickness of the pasta and the ratio of pasta to filling.
Note: You will have enough dough for about 16-20 ravioli, so make a couple of fillings and freeze these guys. Just make sure you freeze them separately before transferring to a plastic bag so that they don't stick together.
Three Pea Ravioli
For the pasta dough:
- 2 eggs, beaten
- 1 3/4 c. flour
- pinch of salt
For the ravioli:
- 1/2 c. fresh summer peas
- 1/2 c. ricotta
- handful of snap peas and snow peas
- 1/2 piece of pancetta, diced (ask for it sliced about 1/4 in. thick)
- handful of parsley, torn
- 1 T. butter
- olive oil
Combine the flour, eggs and salt in a stand mixer. Mix using the flat paddle for 1 minute, then switch to a dough hook. Mix until a ball starts to form. Knead with your hands and form into a disk. Wrap it in plastic wrap and put it in the refrigerator for at least 30 minutes or overnight.
Alternatively, you can put the flour on a flat surface and create a well in the middle. Pour the eggs into the middle, add the salt, and start to mix the flour into the well, kneading with your hands.
Bring a small pot of water to a boil. Season with salt and drop in the peas. Cook for 2-3 minutes and immediately transfer to a bowl of ice water to stop the cooking process. Drain and put the cooled peas in a food processor with the cheese. Season with salt and pepper and pulse until combined.
Roll out the pasta dough with an attachment to a stand mixer or manual pasta roller. Place tablespoons of the pea filling on the dough approximately 2 in. apart. Wet the pasta around the filling and top with another sheet. Press the pasta down around the filling, trying to avoid creating pockets of air. Cut out the ravioli.
Bring a large pot of water to a boil. Season liberally with salt.
While you are waiting for the water to boil, heat a small amount of olive oil in a skillet and add the pancetta. Let it render for 4-5 minutes to allow it to turn golden brown and transfer to a paper towel-lined plate.
Once the water is boiling, drop the ravioli in the water. Cook for 2-3 minutes.
While the ravioli cook, add the butter to the pancetta pan. Let the butter start to brown, then add in the snap and snow peas. Spoon the butter over the peas and cook for 1-2 minutes.
Plate the ravioli and peas. Spoon the butter around the plate and garnish with the pancetta and parsley.