English Pea Ravioli With Parmigiano Broth and Truffle

'Chef's Table' and Centro Vinotecha

Centro Vinoteca chef Leah Cohen presents ravioli with a garden fresh twist.
Difficulty: Moderate
Cook Time: min


  • Pea filling:
  • 2 cups english pea, cooked
  • 1 cup sheep's milk ricotta
  • 60 g shallots
  • 30 g garlic
  • 60 g butter
  • 2 g xantham gum
  • Zest of 1 lemon
  • Salt to taste
  • Pasta dough
  • Parmigiano broth:
  • 2 lbs of parmigiano rinds
  • Enough water to cover rinds
  • 1/4 c heavy cream
  • Salt to taste
  • The pickup:
  • 5 pea ravioli
  • 4 tbs parmigiano broth
  • 1/2 tsp chopped black truffle
  • 1/2 tsp white truffle oil
  • 1 tsp butter
  • 1/4 tsp grated parmigiano
  • Pea green leaves for garnish
  • Cooking Directions

    Pea filling:

    Heat butter and sweat shallots and garlic until soft and cooked but no color. Once this mixture is cooled add all ingredients in a blender. Once the mixture is smooth season with salt and lemon zest.

    Parmigiano broth:

    In a pot place the parmigiano rinds and cover with water. Cook over low heat for about 1 1/2 hours. Strain mixture and return to heat and reduce by half. Finish with cream and salt. Make sure to skim of any fat that will rise to the top.

    The pickup:

    Once ravioli are made add to boiling water and cook for 3 minutes. In a sauce pan heat 4 tbs of the parmigiano broth with 1 tbs of butter. Add 1/2 tbs of chopped black truffle. Once the ravioli is cooked add to parmigiano broth. Plate and sprinkle grated parmigiano and truffle oil. Garnish with pea green leaves.

    Recipe Summary

    Main Ingredients: english pea, sheep's milk ricotta, black truffle, parmigiano,

    Course: Dinner, Main Course, Pasta

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