chopped fresh herbs - basil, parsley, mint
salt and better to taste
pecorino, herbs and cracked black pepper for dusting
In This Recipe
Begin by adding flour to a wide bowl and make a hole/valley in the center. Whisk eggs in the hole until smooth, then gradually incorporate flour little by little (focus on keeping the egg mixture as smooth as possible). Continue to add more flour until you can no longer use a whisk/fork. Dust your hands with flour and begin to knead and incorporate more flour until the dough isn't sticky. Divide into baseball sized balls, wrap with plastic wrap, leave on counter for at least 30 minutes.
Dust a clean kitchen counter with semolina flour. Unwrap the dough and use a rolling pin to flatten the dough so it can get spun through a pasta maker. Run the pasta through the maker starting wish size 0 until size 7. Let the dough rest on the counter until you've made all the sheets.
Ricotta filling and sauce
Ricotta filling- combine all ingredients and place in a piping bag until read to use. Fold the pasta sheet in half lengthwise to create a crease, then open again. Pipe grape sized amounts of filling onto the bottom half of the pasta sheets 1-2 fingers apart. Use egg wash to coat edges to ensure the sheets stick together. Fold the upper half of the sheet over the side with ricotta and firmly press starting from the center. Avoid air pockets so the ravioli doesn't pop in the boiling water. Use ravioli stamps or a ravioli roller to get delicate edges. Dust with flour and place on counter until ready to boil.
Add to salted water at a gentle boil. Remove with a slotted spoon when float to top. Reserve some pasta water.
Simmer butter and wine until alcohol cooks off. Add frozen green peas and pasta water. Stir in some pecorino for extra deliciousness.
Combine ravioli and sauce in a large pot or bowl with curved edges. Do not use utensils to stir, simply move the pot in circular motions until the sauce coats all ravioli. Serve with more pecorino, cracked pepper and fresh herbs.