Green Pea Ravioli with Truffle Butter Sauce
Delight your taste buds with the luxurious flavor of Green Pea Ravioli with Truffle Butter Sauce—an elegant yet approachable dish perfect for gourmet dinners or special occasions. Handcrafted pasta pillows are filled with a creamy blend of sweet green peas, ricotta, and Parmesan, then gently cooked until tender. The star of the show is the indulgent truffle butter sauce, infused with fragrant truffle oil, garlic, and fresh parsley for a rich and aromatic finish. This recipe combines the artistry of homemade pasta with the decadence of truffle, creating a restaurant-style meal you can enjoy at home. Serve these tender ravioli with a sprinkle of extra Parmesan for an unforgettable culinary experience! Keywords: green pea ravioli, truffle butter sauce, homemade pasta, vegetarian dinner recipes, gourmet pasta recipes.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 3 large Eggs
- 1 tablespoon Water
- 200 grams Green peas
- 100 grams Ricotta cheese
- 50 grams Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 75 grams Unsalted butter
- 1 teaspoon Truffle oil
- 1 tablespoon Fresh parsley
- 1 clove Garlic
Instructions
In a large mixing bowl or on a clean countertop, make a mound with the all-purpose flour. Create a well in the center and crack in the eggs along with the tablespoon of water.
Use a fork to whisk the eggs and water, gradually incorporating the flour from the edges until a dough forms.
Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest at room temperature for 30 minutes.
While the dough rests, prepare the filling. Cook the green peas in boiling salted water for 2-3 minutes, then drain and cool.
In a food processor, blend the cooked peas, ricotta cheese, Parmesan cheese, salt, and black pepper until smooth. Transfer to a piping bag or set aside.
Divide the dough into four portions. Roll each piece out into thin sheets using a pasta roller or rolling pin, dusting with flour to prevent sticking.
Pipe small mounds of the pea filling onto one sheet of pasta, spacing them evenly. Brush water around the filling mounds and place another sheet of pasta over the top. Press gently around the filling to seal, then cut into ravioli shapes using a knife or ravioli cutter.
Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
In a skillet, melt the butter over medium heat with the minced garlic. Cook until fragrant and lightly golden. Stir in the truffle oil and chopped parsley.
Toss the cooked ravioli gently in the truffle butter sauce to coat, then serve immediately with extra grated Parmesan, if desired.
Nutrition Facts
Calories |
2405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 1844 mg | 80% | |
| Total Carbohydrate | 268.1 g | 97% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 12.8 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1062 mg | 82% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1184 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
