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Eat up: Pea & Pistachio ravioli

Eat up: Pea & Pistachio ravioli

Pea and pistachio ravioli
Now that winter is here, I’m really enjoying those delicious, warm meals that make you feel instantly happy. And today’s Pea & Pistachio ravioli recipe from Flavamingo does just that. In fact, you can’t help but ooh and ah over every bite! Be sure to dress your plate beautifully to impress your guests and use a good quality truffle oil, it will make all the difference.
Thanks to Karoline for sharing her recipe with us today! Hop down for the details below.

Pea and Pistachio Ravioli

Pea & Pistachio Ravioli
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INGREDIENTS
Pasta dough
  1. 300g durum wheat semolina
  2. 150ml tepid water
  3. 1,5 tsp salt
  4. 1 tbsp olive oil
Filling
  1. 350g peas
  2. 100g pistachios
  3. 50g cashew nuts
  4. small handful of herbs (e.g. parsley, mint, tarragon)
  5. 1 onion
  6. 1 clove of garlic
  7. 1 tbsp lemon juice
  8. salt & pepper
Wild greens pesto
  1. 1 bunch mixed greens (e.g. dandelion greens, wild rocket, baby spinach, watercress)
  2. 150ml olive oil
  3. 50g roasted cashews
  4. 2 tbsp lemon juice
  5. salt
  6. pepper
Puree
  1. 50g peas
  2. 5 pistachios
Pistachio salt
  1. small handful of pistachios
  2. big pinch of Maldon salt
DIRECTIONS
For the pasta
  1. Combine the ingredients for the pasta dough and knead for about 10 minutes, until smooth and elastic. If the dough is too sticky add some more flour, and if it’s too dry add a little more water. Wrap in plastic wrap and set aside.
For the filling
  1. Finely grind the nuts. Gently sauté the finely chopped onions and garlic and then add the peas and leave on the heat until they are cooked through.
  2. Add the herbs, finely ground nuts, and blend. Add lemon, salt and pepper to taste.
  3. Roll out the pasta dough - a wine bottle will do! - on a lightly floured surface, and cut out circles (a red wine glass makes a good size). Place a tablespoon of the mixture in the center of one round and place another round on top, sealing the edges with your fingers. Repeat.
  4. Boil for 4 to 5 minutes.
For the wild greens pesto
  1. Blend the nuts with the olive oil until the desired texture is achieved.
For the pistachio salt
  1. Blitz the ingredients in a food processor, or use a mortar and pestle.
For the pea and pistachio puree
  1. Blend the cooked peas and pistachios until smooth.
Notes
  1. When serving, place the desired amount of ravioli on each plate and add a swish of the puree.
  2. Garnish with edible flowers and micro greens.
  3. Sprinkle some finely grated organic lemon zest over the ravioli and drizzle with truffle oil. Eat and enjoy!
Lanalou Style https://lanaloustyle.com/

Ravioli
Ravioli
Styling and photography: Lana Kenney ©


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