Spring vegetable ravioli is a wonderful way to celebrate fresh, seasonal produce. Filled with a mix of bright, tender vegetables like peas, asparagus, and spinach, these ravioli are light and delicious. You can serve them with a simple butter sauce or a light tomato sauce. Here’s a recipe to guide you:
Spring Vegetable Ravioli Recipe
For the Pasta Dough:
- 2 cups all-purpose flour (plus extra for dusting)
- 2 large eggs
- 1 tbsp olive oil
- 1/2 tsp salt
- Water (as needed, to bring dough together)
For the Filling:
- 1 cup peas (fresh or frozen)
- 1/2 cup asparagus, finely chopped
- 1 cup spinach, finely chopped
- 1/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 tbsp olive oil (for sautéing)
For the Sauce (optional, simple butter sauce):
- 4 tbsp unsalted butter
- Fresh basil or parsley, chopped (optional)
- 1-2 cloves garlic, minced (optional)
- Salt and pepper, to taste
Instructions:
1. Make the Pasta Dough:
- In a large bowl, combine the flour and salt.
- Make a well in the center and crack the eggs into it. Add the olive oil.
- Using a fork, gently whisk the eggs and oil, slowly incorporating the flour from the edges. Once the mixture starts to come together, knead with your hands until it forms a dough.
- If the dough feels too dry, add a little water (a tablespoon at a time) until the dough is smooth and elastic.
- Knead for about 8-10 minutes. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
2. Prepare the Filling:
- Heat 1 tbsp olive oil in a pan over medium heat. Add the chopped asparagus and sauté for about 2-3 minutes until tender.
- Add the peas and spinach to the pan and cook for another 1-2 minutes until the spinach is wilted and everything is cooked through. Season with salt and pepper.
- Let the vegetable mixture cool slightly before transferring it to a bowl. Stir in the ricotta and Parmesan cheese. Taste and adjust seasoning with salt and pepper.
3. Roll Out the Dough:
- Divide the dough into two equal pieces. Roll out one piece into a thin sheet using a pasta machine or rolling pin. Aim for a thickness that’s about 1/16 inch.
- Lay the dough flat on a lightly floured surface.
4. Assemble the Ravioli:
- Spoon small amounts of the vegetable filling (about 1 tsp each) onto one sheet of the dough, leaving about 1 inch of space between each dollop.
- Lightly wet the edges of the dough with a bit of water, then place the second sheet of dough over the top.
- Press down gently around each mound of filling to seal the edges. Then, use a ravioli cutter or a sharp knife to cut the ravioli into squares.
- Press the edges with a fork to seal them completely, ensuring the filling stays inside while cooking.
5. Cook the Ravioli:
- Bring a large pot of salted water to a boil. Gently add the ravioli in batches, cooking them for about 3-4 minutes, or until they float to the surface. Be careful not to overcrowd the pot.
- Remove the ravioli with a slotted spoon and set them aside.
6. Make the Sauce (optional):
- In a large pan, melt the butter over medium heat. If you like, add the garlic and cook for 1-2 minutes until fragrant.
- Add the cooked ravioli to the pan and toss gently to coat them in the butter. Season with salt and pepper, and garnish with fresh basil or parsley.
7. Serve:
- Serve the spring vegetable ravioli immediately with the butter sauce, or drizzle with a light tomato sauce for a different option.
Tips:
- If you don’t have a pasta machine, you can still roll out the dough by hand with a rolling pin, just make sure it’s as thin as possible.
- You can freeze any leftover ravioli for up to 3 months. Just freeze them in a single layer on a baking sheet, and once frozen, transfer to a freezer-safe bag. Cook from frozen, adding a minute or two to the boiling time.
- For extra flavor, try adding some lemon zest or a squeeze of lemon juice to the filling or the butter sauce.
Enjoy your homemade, fresh spring vegetable ravioli! Are you planning to pair them with anything special, or just enjoying them on their own?