Fustini's Oils and Vinegars
Ravioli with Spring Vegetables

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Ravioli with Spring Vegetables

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Ravioli with Spring Vegetables



Servings4

Ingredients

Ricotta Filling
  • 15oz whole milk ricotta
  • 1 lemon, zested
  • 1 garlic clove, peeled and minced
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh basil, chopped
  • 1/2 teaspoon salt
  • pinch of cracked black pepper
  • pinch of crushed red pepper flakes (optional)
Vegetables
  • 1 egg, beaten with 1 teaspoon of water
  • 1 tablespoon cornmeal or semolina flour
  • 1/2 cup Fustini's Fig balsamic
  • 4 tablespoons salted butter
  • 4 tablespoons Fustini's Rosemary olive oil
  • 1 cup fresh peas
  • 1 cup asparagus tips
  • 2oz speck, thinly sliced
  • salt and pepper to taste

Directions

Step 1. 

In a large bowl, add flour and season with salt. Mound flour in the bowl, making a well in the center. Crack eggs into the center and drizzle with olive oil. Using a fork, whisk the eggs and oil together until blended, then, slowly begin incorporating the flour into the egg mixture center. Once the majority of the flour has been blended with the eggs, use your hands to work the dough together into a ball. Set aside. 


Step 2.  Ricotta Filling

In a medium bowl, combine ricotta, lemon zest, garlic, chives, basil, salt, pepper, and pepper flakes, whisk to combine. Set aside. 


Step 3. 

Lightly flour a clean work surface and cut the pasta dough ball into quarters. Using a pasta roller, roll the dough into thin sheets. Place a heaping teaspoon of the ricotta filling on the pasta sheets, about an inch apart and with 1 inch of border around the edges. Lightly brush egg wash around each mound of filling. Fold the pasta sheet up and over the filling, and gently press down with your hands to seal. Pinch the gaps in-between the mounds of filling to seal as well. Using a fluted pasta cutter, trim around each, forming little rectangular parcels. Repeat this process for the remaining pasta dough and filling. Toss the filled pasta with a little cornmeal/semolina and set it aside on a parchment-lined baking sheet. 


Step 4. 

Place fig balsamic in a small saucepan and bring to a simmer over medium-high heat. Continue to simmer the vinegar until it has reduced by half, forming a glaze. Remove from the heat and set aside. 


Step 5. 

Fill a large pot with salted water and bring to a boil over high heat. Once boiling, add pasta (working in batches, if necessary) and cook until pasta parcels begin to float about 2 minutes. Use a slotted spoon to remove the pasta and set it aside. (Reserve pasta water for finishing the dish) 


Step 6.  Vegetables

Melt butter in a large skillet over medium heat. Once the butter has melted, whisk in the olive oil. Once the mixture is hot, add peas and asparagus and sauté until tender-crisp, about 2 minutes. Add 1/4 cup of hot pasta water to the skillet and bring to a simmer, stirring occasionally. Once the sauce has thickened slightly, add cooked pasta and toss to coat in the sauce. Portion pasta, veggies, and speck between plates, then drizzle with balsamic before serving




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