Pea ravioli in lemon broth
Description
The dish is prepared without unnecessary complications. Ravioli with a juicy green filling is a perfect dish for spring. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. In a bowl, mix the flour and lightly beaten eggs by hand or with a mixer. Add more flour if the dough is too sticky, or more water if it's too dry. When you press your thumb into the center of the dough, it should come out almost clean. Cover the dough with a damp towel and set aside while you prepare the filling. Press the peas through a sieve to remove the skins. Heat oil in a small skillet over medium heat, add chopped shallots and a pinch of salt. Cook, stirring, until the shallots soften, about 3–4 minutes. In a bowl, combine the pea purée, sautéed shallots, grated Parmesan, and breadcrumbs. Divide the dough into 6 portions and roll each into thin, long strips using a pasta machine. Place 1 teaspoon of filling every 7 cm along each strip.
- 2
Step 2
2. With wet fingers, moisten the space between the filling. If the strip is at least 10 cm wide, fold it in half lengthwise over the filling. If the strips are less than 10 cm, place one strip on top of the other and press together. Using a pizza cutter, slice the dough. Repeat with the remaining dough and filling.
- 3
Step 3
3. Mix the chicken broth, crushed garlic, lemon zest, salt, and pepper to taste in a saucepan and bring to a simmer over low heat. Reduce the heat, cover, and keep warm. In a large pot, bring water to a boil, add 1 tablespoon of salt, and reduce the heat. Cook the ravioli in batches until done, 2 to 3 minutes. Divide the cooked ravioli among 6 bowls.
- 4
Step 4
4. Garnish with herbs and boiled peas if desired, pour over lemon broth, and serve immediately.