Lemon Ricotta Ravioli with Bacon and Peas
OUT WEST: Food & Lifestylewww.outwestlifestyle.comLemon Ricotta Ravioli with Bacon and Peas is made from scratch coated in a white wine, garlic butter sauce.
Servings: 10 ravioli
Equipment
- 1 pasta roller or attachment for KitchenAid
- 1 large ravioli stamp
Ingredients
- 1/2 Homemade Pasta Recipe see below
- 7 oz. Whole milk ricotta cheese
- 1/2 cup mozzarella cheese shredded
- 1 1/4 cup parmesan cheese shredded, divided
- 1 Tbsp fresh lemon juice
- 1/8 tsp. salt
- 1/4 tsp. cracked black pepper
- 3 cloves garlic planed or finely grated, divided
- 3/4 cups freshly shelled peas
- 6 strips bacon cut in lardons
- 1/2 cup butter
- 1/4 cup white wine
- 1/4 cup heavy whipping cream
Homemade Pasta
- 2 cups all purpose flour
- 3 large farm fresh eggs
- 1 tsp salt
- 1/2 tsp olive oil
Instructions
Homemade Pasta
- Add flour, eggs, salt and olive oil to a stand mixer bowl and mix using the dough hook on medium until a ball forms. If after 5 minutes the ball has not formed, take out and form with hands, pressing together well, then continue mixing using stand mixer until dough is smooth and not crumbly.
- Place in plastic wrap and refrigerate for at least 10 minutes while you make filling.
Lemon Ricotta Ravioli with Bacon and Peas
- Combine ricotta cheese, mozzarella cheese, 1/4 cup parmesan cheese, lemon juice, salt, pepper and 1 grated garlic clove in a small bowl.
- Cut homemade pasta dough in half and save remaining half for another use. Now cut the half in two pieces, dust with flour and flatten with hands to make a small rectangle thin enough to fit through the Kitchen Aid pasta attachment.
- Starting on level 1 setting, feed pasta through, working your way to the final final setting. You may need to re-shape along the way to maintain the rectangle shape. You should have a long rectangle sheet of pasta. Lay on a floured counter and repeat with remaining piece of pasta.
- Once you have two long rectangle shaped sheets of pasta, cut each in half. They should be long enough for 5 raviolis each. Lay them side by side. Place about 1 Tbsp. of filling about an inch apart down the sheet on 2 of the 4 sheets. Now place the remaining 2 sheets on top of the filling sheets.
- Using a ravioli stamp, carefully stamp each ravioli. Press down firmly and if needed, use a knife to cut around and release ravioli.
- Bring a pot of salted water to a boil while you start the sauce.
- Cook 6 strips of bacon lardons in a large pan over medium heat, until crispy. Remove from pan and drain on paper towel. Remove bacon fat and wipe pan clean.
- Melt 1 stick of butter (1/2 cup) over medium heat. Add 2 grated garlic cloves, swirl pan while garlic cooks for about 30 seconds, add white wine and continue to cook for about 1 minute. Add heavy cream and peas then reduce to medium low heat.
- Drop your ravioli in the boiling water for about 2-4 minutes or until pasta is tender. Ravioli will float when cooked. Using a slotted spoon, transfer each ravioli to the sauce pan (It's ok if some of the pasta water transfer to the pan which helps build the sauce.)
- Gently spoon sauce over ravioli to coat, add bacon lardons and serve with remaining freshly grated parmesan.