Pea and Ricotta Ravioli

I often like the filling of the ravioli so much that I run the risk of eating half of it before we roll the pasta. This one is bright green, lemony and fluffy. It makes enough to fill a 1# batch of pasta:

FILLING

1# Fresh Peas - shelled

1 small Leek - thinly sliced

Olive Oil

Salt & Pepper

zest of 1 Lemon

1/2 -3/4c Fresh Ricotta

{ the best you can find, something like basket drained Bellwether Farms ricotta }

1. Bring a pot of salted water to boil. Blanche the peas for 1 minute, until they are bright green and tender. Cool in ice bath or under cold water.

2. Saute the leek in olive oil over low heat until soft. Add the peas and swirl to coat. Cook another 1min. 

3. Puree in food processor using the pulse, to keep it a little chunky. Season with salt, pepper, and lemon zest. It should be strongly seasoned.

4. Empty into bowl, and add the ricotta. Stir in with a spatula. This helps keep the ricotta light and fluffy. Taste again and adjust seasoning.

At this point you have a bowl full of ridiculously tasty ravioli filling. Set aside while you roll out the pasta. Roll the pasta into long sheets. Set the a small spoonfull of ravioli filling every 1 1/2 inches apart on the lower half of the pasta sheet, leaving at least a half inch along the bottom.

Make an egg wash (1 egg cracked in a bowl, whisked smooth) and use a brush or your finger to spread a little along the bottom layer of pasta (it will help bind the two pieces together) and in between the filling. Fold over the top half of the pasta and press the bottom and sides, trying to take most of the air out of the center. Use a knife or ravioli cutter for those scalloped edges to cut each ravioli. Lay out on a sheet tray. 

When you are ready to eat, boil a large pot of salted water. When it comes to a boil, add enough ravioli to fit, not overfilling the pot. Cook until pasta is tender, about 3 minutes per batch. Taste the first one to see how long yours are taking! Pull out of pot with a slotted spoon and continue until entire batch is cooked. Toss in olive oil and salt, and serve it forth!