🎥 How to make Sweet Pea Raviolis | HD

Directions 📝

PREP 🔪

1. Fill the large pot with water, cover with a lid, and bring to a boil over high heat.

2. Set aside ½ cup of the 00 flour for bench flour. Pile the remaining flour onto your countertop and form a well in the center. Add 2 eggs, the egg yolks, and olive oil into the center of the well.  Mix with a fork.
3. Using your index finger like a dough hook, slowly incorporate the flour into the eggs. Use a knife or bench scraper to fold the dough, then form it into a shaggy ball. Knead until smooth, about 5-6 minutes.  Cover with plastic wrap and set aside to rest.
4. Ready an ice bath. Season the boiling water with kosher salt and blanch the peas until tender and bright green, about 1-2 minutes. Transfer the peas to the ice bath to cool, then to a paper towel-lined plate or tray.
5. Set aside ¼ cup of peas for garnish. Transfer the remaining peas to a mixing bowl and crush with the back of a fork. Add the mascarpone cheese, 2 tablespoons of chopped mint, lemon zest, and grate in half of the Parmesan cheese.
6. Mix everything together, using the back of a spoon to crush. Adjust the seasoning with Balinese Truffle Salt and set aside in your refrigerator.
7. Peel and slice the garlic.  Refill the large pot with water and bring to a boil over high heat.
8. Roll the dough out into a very thin sheet with the rolling pin. Cut in half and brush with the remaining egg. Follow along to form raviolis like a pro!!

HOW TO COOK 🍳

1. In a large saucepan over medium-low heat, melt 6 tablespoons of butter. Add the sliced garlic and a pinch of Balinese Truffle Salt and gently saute, until the garlic is soft but hasn’t taken on any color. Turn off the heat.

2. Lightly season the boiling water with kosher salt. Cook the raviolis for 3 minutes, then transfer to the garlic butter along with ½ cup of the pasta water.
3. Turn the heat to medium-high and braise the raviolis until al dente, about 1-2 minutes.
4. Remove the pan from the heat, and gently stir in the reserved peas. Grate in some Parmesan and adjust the seasoning with Balinese Truffle Salt.
5. Plate up the raviolis and season with a squeeze of lemon juice. Top with freshly grated Parmesan, a few slices of Truffle Carpaccio, and a final touch of that Balinese Truffle Salt. Garnish with torn mint and dig in!!