It’s auction dinner prep season in my kitchen, as I’m gearing up to cook for two upcoming auction dinners. Stakes seem to be raised this year - at least in the dollars collected for area student-athletes and athletic programs - so I’m figuring that last year’s dinners went pretty well.
Dinner #1 is in mid-May with another coming a month later, and while the menus are very much in infancy, I am debating pulling out a fresh pasta course early in that first meal. These spring pea and fontina stuffed raviolis weren’t a perfect fit for the spinach pesto, but I’m thinking I can work from here. The pasta itself was great, but I think they’d be better suited for a brighter olive oil-herb drizzle - something lighter and brighter.
Spring Pea and Fontina Ravioli (serves 4 as a starter)
- 4 egg yolks (2 for pasta, 2 for filling)
- 1 cup flour
- 1/3 cup water
- 1/2 package frozen peas, blanched and shocked
- 1/2 cup shredded fontina cheese
- 1/4 tsp nutmeg
- Salt and pepper
Combine 2 egg yolks, flour and water together to form the dough. Knead into a ball and allow to rest on the counter, covered, for 30 minutes.
In a small mixing bowl, combine remaining two egg yolks with the blanched peas. Use a hand blender to puree about half the mixture until it’s a near-even blend of puree and chunky peas. Fold in shredded cheese, nutmeg and salt and pepper to taste.
Roll out the pasta into thin sheets - you’re looking for a delicate pasta to match the gentle flavor of the filling. Using a large circle mold gently score one sheet and place a heaping tablespoon of filling in the middle. Top with another pasta sheet and put out your ravioli, sealing the edges.
Cook in boiling water 3-4 minutes until cooked through. While I liked the pureed spinach, garlic and pine nut pesto shown here, it was a bit too aggressive and woodsy for the these ravioli - not bad mind you, but not perfect either. A good green olive oil with some muddled herbs would be my choice going forward.
Maybe you can give them a shot and let me know what you think!