Sweet Pea Ravioli

Ricotta, Fromager d’Affinois Le Fromager, Pecorino Romano, English Pea-Mint Pesto, Lemon

Chef Austin Baker of The Snail | Brooklyn, NY

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Adapted by StarChefs  |  JUne 2026  |  Photo: Will Blunt

INGREDIENTS

Filling: 
975 grams ricotta
211 grams chopped Fromager d’Affinois Le Fromager double-cream cow’s milk cheese
150 grams shaved Pecorino Romano
10 grams minced preserved lemon
10 grams minced mint leaves
8 grams lemon zest
4 grams kosher salt
4 grams granulated sugar

Pea Pesto:
6 grams kosher salt
435 grams English peas
240 grams extra virgin olive oil
120 grams grated Pecorino Romano
36 grams basil leaves
36 grams mint leaves
13 grams lemon zest
10 grams grated garlic

Dough:
563 grams spinach purée
463 grams egg whites
1.2 kilograms 00 flour
277 grams egg yolks

Ravioli:
00 flour

To Assemble and Serve:
Yield: 1 serving
Kosher salt
Lemon juice

METHOD

For the Cheese Filling:
In a large mixing bowl, combine all ingredients. Transfer to a food processor and process until well combined. Transfer to piping bags and refrigerate.

For the Pea Pesto:
Bring a pot of salted water to a boil. Add peas and blanch 2 minutes. Shock in ice water and let cool. Pat dry. In a food processor, combine 300 grams blanched peas and all remaining ingredients. Purée until smooth. Add remaining blanched peas and pulse until just combined, leaving some texture. Transfer to an airtight container and refrigerate.

For the Dough:
In a blender, combine spinach and egg whites until smooth. Transfer to the bowl of a stand mixer fitted with a dough hook attachment. Add flour and mix 3 minutes on low speed. Add yolks. Increase speed and mix additional 3 minutes, or until dough comes together. Set aside.

For the Ravioli:
Pass Dough through pasta sheeter until ½-inch thickness. Transfer to a floured work surface. Generously dot Filling across Dough, leaving 2 inches from the edges of Dough. Fold over to seal. Pinch and cut Dough between dots and shape each piece into a pea-pod shape, ensuring Filling is enclosed. Set aside.

To Assemble and Serve:
Bring a large pot of salted water to a boil. Add desired amount Ravioli and boil 3 minutes. Strain, reserving pasta water. In a sauté pan over medium-low heat, warm 4 spoonfuls Pea Pesto. Add reserved pasta water as needed until desired sauce consistency is achieved. Add cooked Ravioli and toss to coat. Season with lemon juice. Transfer Ravioli to a serving plate. Spoon Pea Pesto over top.

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