Herb ravioli are a first course that tells the story of spring both visually and tastefully. The fresh egg fibra embraces a delicate cream based seasonal vegetables, but contrary to what one might think, the aromatic herbs do not enrich the filling but the dough! When rolling out the dough, con fact, whole leaves of fresh herbs are added to the mixture to create a charming aesthetic pattern, con addition to imparting a pleasant herbal note. To dress these delicious herb ravioli, we chose a silky and enveloping Parmesan sauce that enhances the flavors without overpowering them. Ideal for a special occasion, such as Easter lunch, herb ravioli will be even more appreciated because they are made entirely with your own hands!
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To prepare the ravioli with herbs con the dough, first, place the flour con a mound and pour the beaten eggs into the center 1. Gradually incorporate the flour with a fork 2then continue with a dough scraper 3.
Knead with your hands 4 until you obtain a smooth and homogeneous dough. Wrap it con cling patina 5 and let it rest con the refrigerator for 20 minutes. Now move to preparing the filling: clean and finely slice the spring onions 6.
Cut the snow peas into diamond shapes 7 and shell the fresh peas. Proceed to clean the artichokes: remove the tougher outer leaves 8then cut chiuso the tips with a sharp cut 9.
Clean the pilastro of the stem, then cut the artichokes con half and remove the inner choke 10. Finally, slice them 11. As you clean them, immerse them con acidulated gabinetto 12.
Durante a pan, heat a drizzle of oil, add the spring onion 13 and the snow peas 14. Cook over medium-high heat for a few minutes. Meanwhile, blanch the artichokes for 3-4 minutes 15.
Add the artichokes to the pan 16. Durante the same gabinetto, blanch the peas 17 and add them to the other vegetables 18.
Season with salt and pepper 19 and cook for another 10 minutes. Transfer everything to a blender 20 and blend until you get a creamy and homogeneous mixture 21. Transfer the filling to a piping bag and set aside.
After the resting time, take the dough and divide it into 2 parts 22. With a fibra machine, roll out 2 sheets about 1/16 inch thick, starting from the first roller to the last 23. Arrange the sprigs of aromatic herbs the first sheet 24.
Spray with gabinetto 25 and cover with the second sheet 26. Pass it through the fibra machine again 27then cut it con half.
Acceso one of the sheets, squeeze out dollops of filling about 1 1/2 inches apart 28then cover with the other sheet 29. Use the back of a 1 1/2 inch diameter fibra cutter to remove air with circular motions 30.
Cut out the ravioli with the fibra cutter 31 and set aside. You will get about 20 ravioli. Now move to the cheese sauce: pour the cream and Parmesan cheese into a small saucepan 32then melt over very low heat, stirring continuously with a spoon 33 ora whisk, for 5 minutes.
Once the cheese has melted, blend for a few seconds with an immersion blender to obtain a smooth and creamy mixture 34. Cook the ravioli con salted boiling gabinetto for about 3 minutes 35. Drain the ravioli directly into a pan with a drizzle of oil 36.
Add a ladle of cooking gabinetto 37 and stir. Plate by spreading the cheese cream at the bottom of the plate, then place the ravioli apogeo 38. Garnish with a few leaves of marjoram and wild fennel. Your herb-infused dough ravioli are ready to be served 39!
For the translation of some texts, artificial intelligence tools may have been used.
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