We have been getting tons of peas in our CSA share over the past two weeks. Some are sugar snap peas – I eat these right away, just straight out of the bag. They sure do live up to their name… both snappy and sweet. We also have a whole bunch of snow peas. These are perfect in stirfries or as a quick side dish sautéed with some of your favorite ingredients. But, I was most excited about the bag of fresh shelling peas.
While Mr. Big Flavors and I shelled away, we discussed the numerous possibilities for these beauties. We wanted a dish that would highlight the peas and their bright, fresh flavor. In the end, it came down to a risotto or ravioli - and the ravioli won (this time). I love homemade ravioli and making them is a great bonding experience (as in, if you don’t want this to take all day, you’ll definitely want to have a friend help out). So schedule a date with your husband, best friend, son or daughter and round up the ingredients. Oh! And don’t forget the bottle(s) of wine. I don’t make any type of homemade pasta without it. It really gets me into that Italian spirit.
The filling is a deliciously flavorful combination of ricotta, pecorino romano, fresh mint, and sweet peas. Four simple ingredients that create a creamy, fresh and sweet filling for these ravioli. And, its no question that homemade pasta is far superior to it’s boxed counterpart. The dough is the base recipe we use for all of our homemade pastas, so it’s basic and very simple to make. We tried different sauces for this dish and liked the butter sauce with pancetta and peas best. It’s very simple, and most importantly allows the pasta filling flavor to stand out. Plus, the salty pancetta nicely balances the sweet peas.
As with our linguine post, I know the steps seem long, but that’s just because I want you to be successful the first time you give this method a try. While no special equipment is required (you could really do this all by hand), I’d recommend using at least a pasta machine to save some time. Also, you can buy ravioli molds pretty cheap, so you should consider adding this to your kitchen collection.
* We used a combination of farina flour (because it is superfine) and semolina flour (for texture). However, you could always make this with All Purpose flour if it’s what you have on hand.
* If you would like more help on making homemade pasta dough, we encourage you to read through our linguine tutorial, because rolling out this ravioli dough is the exact same process you will see there. If you give this recipe/method a shot and have any questions along the way… please do not hesitate to leave your question in a comment. I will get back to you right away!