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Pea, Mint, and Greek White Ravioli

Pea, Mint, and Greek White Ravioli is a delectable culinary creation that seamlessly blends vibrant flavours and textures to offer a truly exquisite dining experience. This unique dish features delicate pockets of handcrafted ravioli, generously filled with a velvety mixture of fresh peas and aromatic mint. The filling, bursting with the sweetness of peas and the invigorating essence of mint, creates a harmonious balance that tantalises the taste buds.
The Pea, Mint, and Greek White Ravioli is not just a meal; it's a symphony of flavours that transports your palate to a realm of culinary delight, capturing the essence of fresh ingredients.

Pea, Mint, and Greek White Ravioli is a delectable culinary creation that seamlessly blends vibrant flavours and textures to offer a truly exquisite dining experience. This unique dish features delicate pockets of handcrafted ravioli, generously filled with a velvety mixture of fresh peas and aromatic mint.

Cooking time5 minutes
Preparation time1 hour
Servings10 portions

recipe image Pea, Mint, and Greek White Ravioli

INGREDIENTS
PREPARATION

Pasta Dough

260 g 00 flour
35 ml olive oil
140 ml warm water

Filling

1 block of Violife Greek White
500 g frozen peas
15 g fresh mint (finely chopped)
1 lemon (zest)
freshly ground black pepper
salt to taste

Finishing

50 g Flora Plant B+tter Unsalted
30 g Violife Prosociano (finely grated)

To make the pasta dough

Combine in a food processor using the pulse setting until a dough is formed. Wrap tightly and chill in the fridge overnight.
Roll out on a pasta machine to the thinnest setting into sheets. Using semolina to stop it sticking.

To make the filling

Defrost the peas and pulse in a food processor until roughly chopped or mash by hand.
Crumble in the whole block of Greek White.
Mix in the mint, lemon zest and season heavily with black pepper and salt to taste.

To make the pasta

Using a sheet of the pasta dough, make ravioli and fill each one with around 15g of the pea filling.
Cook the ravioli in salted boiling water for a few minutes and drain.

To Finish

Melt the Flora Plant B+tter Unsalted until foaming and pan fry the cooked ravioli for a few minutes basting with the B+tter.
Remove from the pan and serve with some of the Flora Plant B+tter Unsalted, finely grated Prosociano, fresly ground black pepper and a few mint leaves.