Pea Ravioli with Mascarpone Cheese
Celebrate spring with this seasonal vegetable pasta dish from chef Bill Telepan of Telepan restaurant in New York City.
The Martha Stewart Show, March 2012
- Coarse salt
- 2 cups fresh shelled or frozen thawed peas
- 2 large egg yolks
- 1/2 cup mascarpone cheese
- 1/2 cup Parmesan cheese
- 2 pounds Fresh Pasta Dough
- All-purpose flour
- Cornmeal, for baking sheet
- All-purpose flour, for work surface
- Pea Ragout
- If using fresh peas, bring a large pot of lightly salted water to a boil over high heat. Meanwhile, prepare an ice-water bath. Add fresh peas to boiling water and cook until tender, about 4 minutes. Drain and transfer to ice-water bath until chilled, about 2 minutes. Drain.
- Place peas in the bowl of a food processor until smooth. In a medium bowl, whisk together egg yolks. Whisk in pea puree and both cheeses; season with salt and transfer to refrigerator until ready to use.
- Sprinkle a baking sheet with cornmeal and set aside. Set the rollers of a hand-crank or electric pasta machine at their widest opening. Working with one-quarter of the dough at a time (and keeping the remaining pieces covered with plastic wrap), run it through the pasta machine. If dough seems sticky lightly dust with flour. Fold the dough in half and run through the machine again.
- Now change the rollers of the pasta machine to the next decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the second to last (thinnest) setting, flouring dough as necessary.
- Place pasta on a lightly floured work surface and cut into 2 1/2-to-3-inch-wide strips. Set half of the pasta strips aside. Working with one-quarter of the filling (and keeping the remaining filling refrigerated until ready to use) and remaining pasta strips, place 1 scant tablespoon of filling 2-inches apart down the center of the pasta. Using a damp pastry brush, brush between mounds of filling to moisten. Cover with one of the reserved pasta strips, pressing around mounds to adhere. Cut into squares 2 1/2-to-3-inch squares and transfer to prepared baking sheet.
- Repeat process with remaining dough and filling. Transfer baking sheet to freezer for at least 1 hour. Frozen ravioli can be stored in an airtight container, frozen, for up to 2 months.
- Bring a large pot of salted water to a boil; add ravioli and cook until tender, 10 to 12 minutes. Serve topped with pea ragout.
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