We know this homemade ravioli recipe is one of our more challenging, but if you're into making ravioli – or any kind of pasta – from scratch, this goat cheese ravioli is in pea broth is oh-so-spring and especially rewarding.
If you're looking to hone your homemade pasta chops, you can sign up for our first-ever English-language virtual cooking class. One of the chefs from our Milan-based cooking school will teach participants how to make homemade pasta from scratch, and you'll be kneading like a nonna in no time.
Goat Cheese Ravioli in Pea Broth
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe: Joëlle Néderlants
Skill Level: Intermediate
Time: 1 hour and 30 minutes
Ingredients for 4:
1 lb./500 g. fresh peas
1 ½ cups/200 g. all-purpose flour
7 oz./200 g. fresh goat cheese
4 oz./ 120 g goat toma
1 oz./35 g spicy salami, cut into very small cubes
3 large egg yolks
1 large egg
2 shallots
mint
extra-virgin olive oil
salt
pepper
Make the ravioli
Mix the flour with the yolks and the egg, working it until you get a smooth, uniform dough. Cover it and let it rest for about 30 minutes.
To make the filling, grate the goat toma cheese and mix it with the fresh goat cheese and the salami small cubes Roll out the dough into thin sheets, working small portions at a time.
Cut 2¾″ (7 cm) diameter discs into the dough. Place around 1 tsp. filling in the center of each, and close them in a crescent shape. Join the layers, sealing them around the filling.
Make the broth
While the pasta dough his resing: shell the peas and set them aside.
Brown the pea pods in a pan with the chopped shallots and a drizzle of oil. Pour 2 ½ cups (600 g.) water and cook for 8-10 minutes.
Blend the pods with 1 ladle of their cooking water and pass through a sieve to obtain a nice green broth; add salt and pepper.
Boil the shelled peas in boiling salted water for 4-5 minutes, then remove with a ladle – don't discard the cooking water.
Cook the ravioli in the boiling water that you just removed the peas from for 1-2 minutes and drain. Distribute on plates and finish with the broth, boiled peas, and mint leaves.