Pasta

Carmela’s Mascarpone, pea & lemon ravioli with Olive oil & wild garlic flowers.

The simplicity of filled plump ravioli elevated with a seasonal floral flourish.
Serves: 4
Preparation time: 10 mins
Cooking time: 30 minutes

Ingredients:

  • 300g pre-made egg pasta dough

Filling:

  • 250g mascarpone
  • 250g peas, blanched
  • 70g Parmigiano Reggiano, grated
  • 1 lemon, zest
  • ½ lemon, juiced
  • Salt & pepper, to season

Dressing:

  • 4 tbsp Filippo Berio Extra virgin olive oil
  • 40g butter
  • 40g pine-nuts
  • 70g frozen peas
  • ½ lemon zest

To serve:

  • Wild garlic flowers, optional
  • 40g Parmigiano Reggiano, grated

Method:

  1. Prepare the filling. Add all on the ingredients into a food processor and pulse for 30 seconds until you have a textured filling.
  2. Taste and season to suit your taste. Pop the filling into the fridge until required.
  3. Cut the dough in half and roll the pasta dough out to the thickness of level 6 on your pasta machine. Add teaspoon amounts across the length of the pasta sheet and fold over the remainder of the sheet.
  4. Remove the air and seal each pasta mound with a stamp to secure.
  5. Pop the ravioli onto a tray dusted in a little semola.
  6. Whilst the pasta cooks, make the quick sauce.
  7. Place a large pan of water onto boil, once boiling, salt well. Cook the pasta for 4 minutes until aldente.
  1. Into a sauté pan add the extra virgin olive oi and the butter, allow the butter to melt over a medium heat, then tumble in the pine-nuts and peas. Stir.
  2. Season with salt and coarse black pepper.
  3. Squeeze in the half of lemon juice and stir.
  4. Add 3 tbsp of the starchy pasta water into the pan of sauce followed by the ravioli.
  5. Shake the pan lightly to emulsify the sauce along with the pasta.
  6. Spoon the pan and sauce onto four plates and add a few wild garlic flowers to the top along with a light dusting of Parmigiano Reggiano.
  7. Finish with an extra drizzle of Filippo Berio Olive Oil and enjoy.