Weekly Catalogue: July 8th, 2025

By Lexi Moorehead

My original plan for this recipe was to make the summer version of the fall favorite: butternut squash ravioli in a brown butter sauce.  The vision: fresh pasta with a sweet filling, balanced out by a salty sauce.  The mission: find a sweet vegetable at the farmer’s market to make this vision a reality.

Truth be told, I thought snap peas would be a great fit.  They are sweet, refreshing, and their flavor isn’t overpowering.  My dilemma: snap peas are technically not in season here in San Francisco.  Knowing this sad fact, I wandered the farmer’s market stalls hoping inspiration would strike once I found yet another substitute.  

You can imagine my surprise, nay, my elation when the LAST STALL had just a few bags of snap peas for sale.  The gasp I gusped can only be likened to what one would experience if the person doling out the guac for your burrito bowl accidentally gave you double.  Yeah.

Now, before shying away from this task, let me say this recipe is one that sounds way harder than it is.  This is the kind of dish that impresses without an impressive undertaking.  You will need a few key tools, however.  First, if you don’t have a pasta roller you will need a rolling pin.  I used a rolling pin with great success but would love a pasta roller (ahem, my birthday is in February).  Second, you *may* need a blender/food processor.  I say may because you could easily get around this.  I’ll explain more in the directions.  Third, I think any ravioli dough recipe will work.  Don’t feel compelled to follow the one I have here if you have a personal favorite.

Last note before I turn you loose: please read all instructions before starting.

So, here it is.  My summer-ish dish: snap pea ravioli in a lemon cream sauce.

Enjoy!

BTW – You can check out the video clip here!

Recipe:

Serving Size: 4 Modest Portions

Ingredients:

For the pasta:

• 2 cups of all purpose flour
• 1 teaspoon salt (I used kosher)
• 3 large eggs
• 2 large egg yolks (save the whites to use as glue for the ravioli, see step 9)
• 1 tablespoon olive oil

For the filling:

• 1 lb fresh snap peas, or 0.5 lb shelled frozen peas*
  • If fresh, shell most or all of the peas (most if you want to throw a couple whole ones on top). Do not discard the shell!
  • If frozen, warm them up – do not cook them – so they are thawed.
• ½ cup ricotta cheese
• ¼ cup grated pecorino 
• Zest half a lemon
• Fresh cracked black pepper
• Salt to taste

For the sauce:

• 2 tablespoons butter
• 1 tablespoon flour
• 1 cup heavy whipping cream
• 1 cup pasta water
• 2-3 bulbs garlic, minced
• ½ cup grated parmesan (extra for garnish)
• ½ cup grated pecorino
• Juice of half/whole lemon (to taste)
• Chopped parsley (extra for garnish)
• Pinch (or two) of red pepper flakes
• Salt and pepper to taste

Instructions:

1. Start by making the ravioli dough.  First, combine the salt and flour in a large mixing bowl or on a CLEAN surface.  Make a well in the center.  Then, in a separate bowl, whisk together the eggs and olive oil.   Pour the liquid mixture into the flour well and Begin incorporating the dry and wet ingredients together with a fork.   Once the mixture is sticky and there’s no more loose liquid, begin working the dough with your hands (or use a dough hook if you have such a machine).  
2. Knead the dough until it is no longer sticky and it forms a smooth ball.  The dough should rebound if you softly press it with your fingertip.  Once the dough is kneaded, Place it in a clean Bowl and drape a towel over it.  It needs at least 30 minutes of rest before you put the filling in.  (very sleepy dough)
3. While the dough rests, or feel free to do this ahead of time, shell your fresh snap peas.   If you would like, leave some whole to toss in at the very end of the recipe.   Otherwise separate the peas from the shells into separate bowls.  If you are using frozen peas, simply warm them up and set them aside (move to step 5).  We are going to start making the filling.
4. If you are using fresh snap peas, you have at least two options here.
   1. First option is to blanch the shells and puree them so the puree can be used in the ravioli filling.
      1. I chose this option.  First, I blanched the shells and peas separately until they were bright green (1-2 minutes, this happens very fast).  Then, I pureed the shells alone and added that puree to a medium sized bowl for the filling.  You’ll want the puree to have a little time to cool (assuming the shells are still hot from being blanched). 4-5 minutes is enough. Then you can move to step 5.
   2. Second option is to use the raw (unblanched) shells in a side salad. I think this is a great option! I may take this route next time because I love fresh snap peas.  If you do this, be sure to quickly blanch the peas in boiling water until they are bright green (1 minute, this happens very fast).  Then, move to step 5.
5. Filling time!  If you opted to puree the shells, then go ahead and add the remaining filling ingredients to the medium sized bowl (ricotta cheese, grated pecorino, zest of half a lemon, fresh cracked black pepper and salt to taste).   If you did not opt to puree the shells,  then add to a medium sized bowl the filling ingredients (ricotta cheese, grated pecorino, zest of half a lemon, fresh cracked black pepper and salt to taste).  Add the blanched/warmed peas to the bowl as well.
6. Mix the filling together until it is well combined.  Be careful not to break up the little peas!  If they are over cooked, they will be mushy.  Set aside.
7. Prepare a deep pot for boiling your raviolis.  Do not forget to salt the water!  Let this get hot while you make the ravioli.
8. Time to make the raviolis.  Begin by taking a fourth of your pasta dough and roll  it out on a floured surface. Roll the dough, as best you can, into a rectangular shape.  The dough should be rolled out thin enough that you can see your hand through it.
9. Once the dough is rolled out, begin placing small dollops of your filling along the outer edge of the long side of the rectangle.  Leave a quarter inch along the top, bottom, and side of the dollops so you have room to seal the raviolis.  Space the dollops approximately half an inch to an inch apart.  If this visual helps, think of the rolled out dough as having a seam down the center (running top to bottom, long ways).  Ideally, the right side will fold along that seam over and on top of the left side to enclose the small dollops of filling.  If these are the worst instructions you’ve ever read on how to enclose ravioli, I encourage you to watch the video above, or to watch any video of how to enclose ravioli!
10. Using the egg whites you saved from making the ravioli dough, brush a small amount around each dollop of filling. This will help the dough stick together and not fall apart while you’re cooking the ravioli.  Once the egg white is added along the edges,  fold the right side of the dough along the seam to cover your dollops of filling.  Using your fingers (or if you have a ravioli making tool, whip it out), press along the outside of each dollop to enclose them into their own little pockets.   Lastly, using a knife, or other sharp object, cut the raviolis along their seams so that you are left with a bunch of perfect, little, square raviolis.  
11. Repeat steps 8 through 10 until you have exhausted your filling and dough.
12. Hopefully by now the pot of water is boiling.  Add your raviolis into the pot, gently.  Boil them for 5 or so minutes, then scoop them out with a slotted spoon.  Save 1 cup of the pasta water for the sauce.
13.  Celebrate the fact that you have just successfully made raviolis.
14. Time to make the sauce.  The beauty of this sauce is that it is incredibly simple and quick to make.  In a deep and wide saucepan (think large enough to toss your raviolis in) over low-medium heat, add the butter and minced garlic.  Do not burn or brown the garlic.  Once the butter is melted, add the flour.  Again, be careful not to burn.  Incorporate the butter and flour together to make a roux.  Now add the heavy whipping cream slowly, whisking as you go.  Increase the heat until your sauce is just simmering.  (Now what you basically have is a bechamel.)  Slowly add as much or as little pasta water as you’d like.  The more pasta water you add, the less thick your sauce will be.  My advice is to start by adding 1/4 of a cup (remember you can always add more, but it’s difficult to take it out).
15. Turn the heat back to low and stir in the remaining sauce ingredients (parmesan, pecorino, lemon juice, parsley, red pepper flakes, salt and pepper to taste).  Once the cheese is melted, toss in your cooked raviolis to coat them.
16. Serve with extra chopped parsley and grated cheese on top.

BONUS: Pairs great with a cucumber and tomato salad, white wine, and sparkling water with lemon.

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