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Fresh Mint Raviolis in English Pea Broth

From Our Kitchen


2 lbs. leeks, roughly chopped
2 onions, roughly chopped
4 cloves garlic, diced
2 carrots, roughly chopped
3 stalks celery, roughly chopped
4 shallots, diced
3 eggs
1 lb. ricotta cheese
3 Tbsp. mint, finely chopped
8 oz. fresh shelled English peas
1 cup flour
1 Tbsp. saffron


Boil leeks, onions, garlic, carrots, celery, and shallots in enough water to cover all the vegetables by an inch. In the meantime, make a well with the flour; add one egg and the saffron. Mix together until a dough ball is formed. Knead for 5 minutes, then roll flat using a pasta machine set on the thinnest setting. Cut sheet into 2 equally sized squares and set aside.

In a separate bowl, combine the fresh chopped mint and ricotta until evenly mixed. Brush both sheets of pasta on one side with egg. Spread the mint and cheese mixture evenly on one sheet of pasta. Place the other sheet, egg-side down, on top of the cheese and mint. Using a glass or cookie cutter, cut out raviolis.

Remove vegetables from the broth and bring to a boil. Cook ravioli in broth until heated through. Remove and place in serving bowls. Fill bowl with broth; top with fresh English peas and chopped mint to garnish.