Ricotta ravioli with mangetout

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix flour, eggs, oil, 1 tbsp. lukewarm water and 1/2 tsp. salt with the dough hooks of the hand mixer to a smooth dough. Form the dough into a smooth ball, wrap in foil and chill for approx. 30 minutes

2. 2

   Defrost the peas in a bowl. Wash the sugar snap peas and cut them diagonally into strips. Cut the ham into strips. Wash the lemon, grate dry and grate the peel thinly. Coarsely chop 50 g peas. Wash the mint, shake dry and pluck the leaves. Chop half of the leaves into small pieces. Grate 20 g cheese. Mix ricotta, egg yolk, breadcrumbs, chopped mint, cheese, lemon rind and chopped peas, season with salt and pepper. Pour the mixture into a piping bag with perforated spout

3. 3

   Quarter the pasta dough and roll it out very thinly one after the other with a pasta machine. Spread 1 pastry sheet thinly with water. Spray approx. 1/4 of the filling onto one half of the dough (approx. 12 piles). Fold the 2nd half of the dough over it and press it down lightly. Cut out ravioli with a dough wheel. Process the remaining dough and filling in the same way. Cook the ravioli in portions in boiling salt water for 3-4 minutes. Remove and place on a well oiled baking tray.

4. 4

   In the meantime cut the remaining mint into strips. Heat butter in a large pan. Sauté sugar snap peas and ham for 2-3 minutes. Add 100 g peas and mint, heat and season with salt and pepper. Remove half of the pea mix from the pan. Add half of the ravioli to the pan and heat up. Arrange on plates and process remaining ingredients in the same way. Sprinkle with mint leaves and sliced pecorino before serving

5. 5

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
630 kcal

CARBS
47 g

FATS
35 g

PROTEINS
28 g