Spinach Ravioli with Ham Mousse and Pea Sauce
Ingredients
Green pasta dough
- 64 g spinach, blanched, cooled, and squeezed
- 2 whole eggs
- 290 g flour 00 for pasta
Filling
- 100 g ricotta
- 100 g Cuor di Cotto ham
- 30 g grated Parmesan cheese
Fondue
- 200 g fresh cream
- 80 g grated Parmesan cheese
Pea sauce
- 300 g peas
- Water
- Extra virgin olive oil
- Salt
Preparation
Blanch the spinach for a few seconds, cool in ice water, squeeze well, and blend with the eggs.
Add the mixture to the flour and knead until smooth, then cover and let rest for at least 30 minutes.
Blend the Cuor di Cotto ham, ricotta, and grated Parmesan until smooth mousse, then put in a piping bag and store in the fridge.
Blanch the peas for 1 minute, cool them, and blend with water or broth, oil, and salt until smooth cream, strain if necessary.
Heat the cream almost to boiling, turn off, add the grated Parmesan, and blend with an immersion blender until smooth fondue.
Roll out the green pasta, fill with the mousse, seal the ravioli well, cut into pod shape, and cook in salted water.
Plate with pea sauce on the bottom, place ravioli on top, add some warm fondue, some whole peas, and decorate with drops of basil oil and fresh leaves.
Notes
This ravioli dish is inspired by a childhood favorite featuring cream, ham, and peas, with a mousse made from Cuor di Cotto ham.
