Ricotta-Pea Ravioli with Asparagus and Mushrooms

Yield: 6 servings

Ingredients

• Filling:
• 2/3  cup  whole-milk ricotta cheese
• 1/2  cup  frozen petite green peas, thawed and coarsely chopped
• 1/4  cup  (1 ounce) finely grated Parmigiano-Reggiano cheese
• 2  tablespoons  chopped fresh chives
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  ground nutmeg
• 1/4  teaspoon  freshly ground black pepper
• 1/4  teaspoon  grated lemon rind
• Pasta:
• 7 1/2  ounces  00 flour (about 1 1/2 cups)
• 1/4  teaspoon  kosher salt
• 2  tablespoons  water
• 2  large eggs
• Sauce:
• 2  tablespoons  extra-virgin olive oil
• 1/2  cup  finely chopped shallots (about 2)
• 5  teaspoons  chopped fresh chives
• 1/2  teaspoon  chopped fresh thyme
• 2  (8-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
• 1  cup  fat-free, less-sodium chicken broth
• 1/4  teaspoon  freshly ground black pepper
• Remaining ingredients:
• 1/2  pound  asparagus, thinly shaved
• 1/2  cup  (2 ounces) shaved Parmigiano-Reggiano cheese

Preparation

1. To prepare filling, combine the first 8 ingredients in a bowl. Cover and refrigerate 1 hour.

2. To prepare pasta, weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour and 1/4 teaspoon salt in a food processor; pulse 3 times or until blended. With processor on, slowly pour water and eggs through food chute; process until dough forms a ball. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Wrap dough in plastic wrap; refrigerate 30 minutes.

3. Divide dough into 8 equal portions. Working with 1 portion at a time, pass dough through smooth rollers of pasta machine on widest setting (cover remaining dough to keep from drying). Continue moving width gauge to narrower settings; pass dough through rollers once at each setting, dusting with flour if needed. Lay pasta sheet flat on a lightly floured surface; cover. Repeat procedure with remaining dough.

4. Spoon 1 1/2 teaspoons filling mixture at about 2-inch intervals along the length of 1 pasta sheet. Moisten edges and in between each filling portion with water; place 1 pasta sheet on top, pressing around filling to seal. Cut pasta sheet into 6 (3 x 3-inch) ravioli, trimming edges with a sharp knife or pastry wheel. Brush excess flour from ravioli. Place ravioli on a lightly floured baking sheet (cover to prevent drying). Repeat procedure with remaining dough portions and filling mixture to form 24 ravioli.

5. To prepare sauce, heat oil in a large skillet over medium heat. Add shallots and next 3 ingredients (through mushrooms) to pan; cook 8 minutes or until mushrooms are browned and tender, stirring occasionally. Add broth and 1/4 teaspoon pepper; cook 4 minutes or until liquid almost evaporates. Remove from heat; keep warm.

6. Bring 6 quarts water to a boil in each of 2 large Dutch ovens. Add 12 ravioli to each pan; cook 4 minutes or until ravioli float to the surface. Remove ravioli from water with a slotted spoon. Place ravioli on a tray, making sure they do not overlap; cover and keep warm. Return water in 1 Dutch oven to a boil. Add shaved asparagus; cook 15 seconds. Drain.

7. Place 4 ravioli on each of 6 plates; top each serving with 1/2 cup sauce and 1/4 cup asparagus. Sprinkle each serving with 4 teaspoons cheese.

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