Jay's Spring Pea & Ricotta Ravioli

This weekend, I was at my friends' home in VA Beach and we made fresh pasta...

Make a mound of 3 1/2c flour (we did it on a deep plate so it wouldn't make as much of a mess).  Make a well in the center.  Place 5 large or 4 extra large eggs, 1/2t olive oil, and a pinch of salt in the well.  Slowly, incorporate the flour into the center until a ball comes together that can be kneaded. 

Move the dough onto a floured surface and knead for 6 minutes (yes, it gets difficult and I must say...it's a mighty good workout!).  Wrap in plastic and let rest on the counter for 30 minutes.

 While the dough is resting, make the filling.  Combine 1pt fresh, raw peas, 1pt ricotta, 1 small or 1/2 large chopped onion that has been sauteed in olive oil until soft, 1/4c finely chopped fresh mint, and 1/4c parmesan.  Mix well and season with salt & pepper to taste.

Cut the dough into 4 equal pieces, keeping it covered while working with each piece.  Use a pasta machine (mine is hand-cranked), starting at setting #1.  Run the dough through each setting twice, folding it in half up to setting #3, until setting #6.  Be sure to flour the dough between settings to prevent sticking.  Place dough over a ravioli press, spoon filling into the center of each.  Fold the dough over and use a rolling pin to seal dough and cut into raviolis. 

Place raviolis on a floured baking sheet or plate until ready to boil.

At this point, you can freeze the raviolis and use later or boil for about 3 minutes and use immediately.

Jay made a sauce of olive oil, garlic, roasted tomatoes and fresh parsley.  They were delicious!!