Recipe by Michelle Sedgwick and Jesus Vasquez, Chefs, Bistro VG
Photography by John Haigwood, Haigwood Studios
Ravioli Filling (recipe included)
cornmeal as needed
1 pound fresh pasta dough
flour as needed
Prepare Ravioli Filling. Sprinkle baking sheet with cornmeal and set aside. Set rollers of a hand-crank or electric pasta machine at their widest opening. Working with 1/4 of dough at a time (and keeping remaining pieces covered with plastic wrap), run dough through pasta machine. If dough seems sticky lightly dust with flour. Fold dough in half and run through machine again. Change rollers of pasta machine to next decreasing setting and roll out dough once without folding. Keep rolling sheet through machine on decreasing settings until you have rolled it through the second-to-last (thinnest) setting, flouring dough as necessary. Place pasta on a lightly-floured work surface and use fluted cutter to cut into 2 1/2-to-3-inch-wide strips. Set half of the pasta strips aside. Working with 1/4 of the Ravioli Filling (and keeping remaining filling refrigerated until ready to use) and remaining pasta strips, place 1 scant tablespoon filling 2 inches apart down center of pasta. Using a damp pastry brush, brush between mounds of filling to moisten. Cover with 1 of the reserved pasta strips, pressing around mounds to adhere. Cut into 2 1/2-to-3-inch squares and transfer to prepared baking sheet. Repeat process with remaining dough and filling. Sprinkle filled ravioli with cornmeal and dry for 1 hour.
4 cups fresh-shelled English peas
1 bunch mint, picked and stems discarded
1 whole lemon, zested
2 tablespoons lemon juice
1/2 cup grated Parmigiano-Reggiano cheese
salt to taste
For the Ravioli Filling
Bring 2 quarts generously salted water (think like the sea) to a boil. Drop in peas and mint and boil for a scant 1 to 2 minutes until bright green. Strain into colander and drop into ice bath. Drain well and purée all ingredients in food processor until smooth and creamy.
70 W. Crossville Road, Roswell