Subj : St. Benno 03
To   : All
From : Dave Drum
Date : Tue Jun 15 2021 17:16:45

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jon Benno's Ravioli w/Spring Vegetables, Ricotta & Brown 
 Categories: Vegetables, Cheese, Pasta, Herbs
      Yield: 6 Servings
 
  3 1/2 c  English peas; shucked
      3 tb Shallots; sliced
    1/4 c  Garlic; sliced
      5 tb Mint
      3 tb Ricotta
      8 tb Parmesan; grated
  2 1/2 tb Mascarpone
      4 tb Olive oil
           Salt & pepper

MMMMM------------------------PASTA DOUGH-----------------------------
  4 1/2 c  00 pasta fresca flour
  1 1/2 lg Eggs
    3/4 tb Olive oil
    3/4 tb Milk
    3/4 tb Egg yolk; for sealing
           - ravioli

MMMMM----------------------RAVIOLI GARNISH---------------------------
      4 tb Peas
    1/8 c  Baby turnip; brunoised (sm
           - dice)
      1 tb Radish; brunoised
    2/3 tb Parsnip; brunoised
    1/2 tb Pea greens
      1 tb English pea filling per
           - ravioli
  1 1/2 ts Browned butter
 
  FOR THE ENGLISH PEA FILLING: Bring a medium size pot of
  salted water to a boil. Add peas and cook until tender
  (2-3 min). Drain and set aside. In a heavy bottomed pan,
  add 1-2 tbsp of olive oil and begin to sweat the garlic
  and shallots. Do not brown.
  
  Once the garlic and shallot are tender, add the peas and
  whole mint leaves (on the stems is fine, they will be
  removed later). Glaze the peas in the olive oil for
  about 5 minutes. Season with salt and pepper.
  
  Transfer to a bowl. Place the bowl filled with peas on
  top of a larger bowl that is filled with ice and some
  water. This will help cool them down fast. Once cooled
  to 40ºF, pick out the mint leaves and place all the
  peas into a robot coupe (or any food processor) and
  blend until smooth.
  
  Transfer into a bowl and add the mascarpone, parmesan
  and ricotta. Mix well and transfer into a pastry bag and
  refrigerate.
  
  FOR THE RAVIOLI: Mound the flour on a work surface and
  form a well. Beat the olive oil, 1.5 eggs, and milk in a
  bowl. Pour half the egg mixture into the well. Begin
  mixing the egg with the flour with one hand; use your
  other hand to keep the flour mound steady. Add the
  remaining egg mixture and knead to form a dough.
  
  Knead the dough until smooth, 8 to 10 minutes; add more
  flour if the dough is too sticky. Form the dough into a
  ball and wrap tightly with plastic. Refrigerate for 1
  hour.
  
  Roll out the pasta dough into thin sheets no thicker
  than a nickel. To assemble the ravioli, brush the egg
  wash over a sheet of pasta. Drop the pea filling mixture
  on the dough, 1 tbsp each, about one inch apart. Cover
  the filling with the top sheet of pasta, pressing out
  the air from around each portion of filling. Press
  firmly around the filling to seal. Cut into individual
  ravioli with a knife or pizza cutter. Seal the edges.
  
  Fill a large pot with lightly salted water and bring to
  a rolling boil over high heat. Stir in the ravioli, and
  return to a boil. Cook uncovered, stirring occasionally,
  until the ravioli float to the top and the filling is
  hot, 4 to 8 minutes.
  
  While the pasta is cooking, begin re-heating the
  vegetable garnish. Add butter to the pan and melt until
  golden brown, then add the blanched vegetables and pea
  leaves. Season with salt and pepper. Add the drained
  ravioli to the garnish. Give the pan a couple of swirls
  and then plate.
  
  RECIPE FROM: https://www.cbsnews.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "The only thing sure about luck is that it will change." -- Bret Harte
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