toodle.

Pea, Mint and Ricotta Ravioli with a Pancetta Butter

Homemade pasta rounds filled with a fresh pea, mint, and ricotta mixture, served with a savory pancetta butter sauce.

ItalianMain CoursePastaFreshCelebrity Masterchef
Estimated Nutrition
Calories
746.3
kcal / serving
1492.5 kcal total
Carbs
59.3g
per serving
118.6 g total
Fat
51.2g
per serving
102.4 g total
Protein
26.4g
per serving
52.8 g total
Cook Time
25
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
2
piece
Egg
Free-range
10
g
Butter
A knob of butter for frying
1
tbsp
Ricotta
Creamy
50
g
Clarified Butter
Fruits
0.5
piece
Lemon
Zest only
GrainsCereals
150
g
Tipo '00' Pasta Flour
Plus extra for dusting
Meat
50
g
Pancetta
Cubed
NutsSeeds
1
clove
Garlic
Finely chopped
15
leaf
Mint
Finely chopped
1
pinch
Salt
To taste
1
pinch
Pepper
To taste
Vegetables
2
piece
Banana Shallot
Finely chopped
100
g
Pea
Fresh, podded weight
1
handful
Pea Shoot
For decoration

Method

1
2
3
4
5
6
7
8
9
10
11