[…] Related: Spring Asparagus and Pea Ravioli with Lemon Beurre Blanc […]
So this weekend it snowed. Snowed. Oh my gosh, I just want it to be spring already for good! That’s why I’m making this spring asparagus and pea ravioli, a perfect light dish for this time of the year!
With 60 degree weather just last week, it was so depressing when Saturday rolled around and I woke up to those little white flakes, swirling around outside. I love snow when it’s the appropriate time of year, don’t get me wrong. But something about it being April with this blizzard-like weather makes me just want to curl up in bed with a good book and my puppy girls. And after that, I want to make these delicious ravioli!
There is something so therapeutic about making homemade ravioli. I love rolling out the dough and filling these little pastas with all sorts of delicious mixtures! And I think asparagus and peas are the perfect filling for a springtime ravioli. The filling is also finished off with creamy ricotta cheese.
I paired these raviolis with a light lemony beurre blanc sauce that ties the whole dish together. These are seriously to die for – I love how creamy the ricotta cheese is, and how well it contrasts with the crunchiness of the asparagus and the peas. Plus, what a beautiful color! Hopefully this dish is enough to make me dream away this terrible weather!
Now it’s your turn: what is your favorite recipe to celebrate the spring? Share with me by commenting below!
KitchenAid Stand Mixer Pasta Roller Attachment
Eppicotispai Aluminum Round Ravioli Stamp with Beechwood Handle, 3-Inch
Bob’s Red Mill Semolina Pasta Flour, 24-Ounce (Pack of 4)
Spring Asparagus and Pea Ravioli with Lemon Beurre Blanc
2016-02-19 13:42:04
Serves 4
These light ravioli are filled with asparagus, peas, and ricotta and paired with a beautifully refreshing lemon beurre blanc sauce.
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
For pasta dough
- 1 cup all-purpose flour, plus more for dusting
- 1 cup semolina flour
- 1 tsp. salt
- 3 large eggs, plus 1 for egg wash
- 2 tbsp. olive oil
For filling
- 1 tbsp. butter
- 1 tbsp. olive oil
- 1 shallot, minced
- 1 cup asparagus, diced
- 5 oz. frozen peas
- Splash of white wine
- Salt
- Pepper
- 4 oz. mascarpone
- ½ cup parmesan cheese, grated
For sauce
- 1 tbsp. olive oil
- 1 small shallot, minced
- 1 cup white wine
- 1 tbsp. white wine vinegar
- 2 tbsp. lemon juice
- ½ cup butter, cut into cubes
- ½ cup frozen peas
- Parmesan cheese, grated (for garnish)
Instructions
- Click here for instructions on making pasta dough. Allow dough to rest, covered in plastic wrap, while preparing the filling.
- Heat butter and olive oil in a skillet over medium heat. Add shallot and sauté for 1-2 minutes. Add asparagus and frozen peas and sauté until peas are warmed through, about 3-4 minutes. Add a splash of wine and cook until the liquid is just evaporated, about 1-2 minutes. Season with salt and pepper to taste. Remove mixture from heat and allow to cool slightly. Transfer filling to a mixing bowl and stir in mascarpone and parmesan cheese until cheese is melted and fully incorporated.
- Bring a large pot of salted water to a boil.
- In a small saucepan, heat olive oil over medium heat. Add shallots and sauté until translucent, about 2-3 minutes. Add white wine and white wine vinegar. Allow to reduce over low-medium heat until the liquid is about ¼ cup amount, about 20-30 minutes.
- Once sauce has reduced, add 1-2 pieces of butter at a time, whisking until incorporated. Continue adding 1-2 pieces of butter at a time just as the last pieces of butter are finished melting. Add lemon juice and season with salt and pepper to taste. Stir in peas and cook for 1-2 minutes until peas are warmed, but still green.
- Cook ravioli in boiling water about 2-3 minutes, until they float. Drain ravioli and serve with sauce. Enjoy!
The Charming Detroiter http://thecharmingdetroiter.com/
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These are so beautiful! I bet they taste even better than they look. Love that lemony sauce! Yum!
Thank you so much for your lovely comment, Lokness! They are super tasty – isn’t any sauce that’s lemony and buttery just the best? Let me know if you give these ravioli a try – I’d love to hear what you think!
This takes me back to when I visited Sicily, looks so delicious and such fresh flavours.
Thanks for your comment Lucy! What an amazing trip – I’m glad this recipe reminded you of it ?
I’m ashamed to say I’ve never attempted homemade pasta dough, but these delicate little ravioli have convinced me I need to get my act together and try, what a wonderful spring-y dish!
Thanks for your lovely comment Sue! You should definitely give the homemade pasta thing a try. There is nothing quite as satisfying as the tenderness that is homemade pasta dough – it just can’t be bought in the store 🙂 Let me know how it goes when you try!
YUM! This pasta screams Spring and looks so super delicious! Ummmm can we talk about the snow that happened? We got snow here in Milwaukee too, and I was just shaking my head ‘no’ at the snow. It’s April for Pete’s sake lol!
Checking out your blog for the first time, and girl, it is super GORGEOUS! Your photography is beautiful, and your two dogs? Cuteness overload! Congratulations on planning a wedding and blogging and being a resident, that’s truly impressive!
Phi, thank you so much for your lovely comment! I really appreciate you taking the time to come check out my site! This snow has just been insane – I’ve been dreaming about shorts and bathing suits and instead I’m wearing my puffy down jacket to work again 🙁 so depressing! Thanks for your comment about the girls – we love them so much! They are always hanging around the table while I’m photographing (hoping for scraps!) 🙂