Pea-Filled Ravioli with Morels and White Asparagus

Ingredients

• 350 g flour
• 50 g semolina
• 3 eggs
• 2 egg yolks
• 1 tbsp oil
• 0.5 tsp Salt
• 200 g peas (cooked)
• 100 g basil
• 250 g ricotta
• 1 Egg white
• Salt
• Pepper (freshly ground)
• nutmeg
• 80 g Parmesan
• 3 tbsp breadcrumbs
• 1 egg
• 500 g white asparagus
• 1 handful small dried morels (soaked)
• 3 tbsp frozen peas
• 200 g heavy cream
• Salt
• Pepper
• olive oil
• 1 Egg white
• Lemon balm
• Chives
• semolina

Instructions

1. 1.

   Sift flour and semolina onto a work surface, create a well in the center, add eggs, yolks, oil, and salt. Mix with a fork and knead by hand into a smooth dough. If the dough is too firm, incorporate 1–2 tbsp lukewarm water. Shape into a ball, brush with oil, wrap in plastic, and chill for one hour.

2. 2.

   Mash the peas with a fork. Wash, dry, and finely chop the basil; add to the peas. Stir in ricotta, spices, parmesan, breadcrumbs, egg white, and egg, mixing well. If the mixture is too loose, fold in more breadcrumbs.

3. 3.

   Roll out dough portions on a floured surface into thin sheets. Using a pastry bag with a small nozzle, dot the filling onto one sheet about 5 cm apart. Brush the edges around each dot with egg white, place the second sheet on top, and press gently between the dots. Cut ravioli with a round cutter (≈4 cm) or use a ravioli cutter. Gather scraps, roll again, and repeat. Toss finished ravioli in semolina and let dry slightly on a board.

4. 4.

   While this cooks, peel the asparagus, trim woody ends, and boil in plenty of salted water for 18 minutes. Halfway through, add the morels and continue cooking. Drain, reserve some stock, cut asparagus into pieces. In a pot combine asparagus, morels, peas, and cream; bring to a boil, add reserved stock, season with salt and pepper. Thicken with a sauce binder if desired, re‑boil briefly, and keep warm.

5. 5.

   Cook ravioli in boiling salted water for 4–5 minutes. Remove with a slotted spoon and drain well.

6. 6.

   Serve the sauce in bowls, add ravioli, and garnish with lemon balm and chives.