Green pea ravioli with saffron butter and truffled beetroot salad

Name: Green pea ravioli with saffron butter and truffled beetroot salad
Ingredients: 1 tablespoon balsamic vinegar; 40 g unsalted butter, chilled and cut into small pieces; ½ tablespoon truffle oil; pinch of sugar; 1 truffle, cut into julienne strips (optional); 1 medium-sized beetroot, cooked, peeled and cut into julienne strips (see PG TIPS); 50 g pea shoots; 1 recipe pasta dough (see PG TIPS); 1 tablespoon freshly squeezed lemon juice; salt and freshly ground black pepper; salt and freshly ground black pepper; 100 ml water from the cooking peas; 150 ml good vegetable stock; good pinch of good-quality saffron (or ½ teaspoon powdered); 100 ml double cream; 100 g good-Quality ricotta cheese, well drained; 2 spring onions, finely chopped; 300 g fresh shelled peas (or frozen); 20 g fresh mint leaves

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Fresh peas are obviously a lot more work for the preparation of these ravioli, but really do make a difference. This dish always makes an appearance on my menu when the first peas come into season in spring.

Ingredients

For the Green Pea Ravioli

300 g fresh shelled peas (or frozen)
20 g fresh mint leaves
100

Pasta
Vegetarian
Spring

Method

For the ravioli, cook the peas in just enough boiling water to cover them for 5-6 minutes until tender and then drain (reserving 100 ml of the cooking water). Refresh in iced water, drain again and dry them well. Place in a food processor with the mint, ricotta and spring onions and blend to a coarse puree. Remove to a bowl, season to taste and add the lemon juice.

Roll out the pasta in