Fresh Pea And Ricotta Ravioli In Lemon Butter

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons extra-virgin olive oil
• 4 eggs
• 1 1/2 cups fresh peas shelled
• 1/2 cup low fat ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic minced
• 1 teaspoon lemon zest
• salt
• 1/2 cup butter 1 stick
• 1 clove garlic minced
• 2 teaspoons lemon zest

1. In an electric mixing bowl with the dough hook attachment, mix flour and salt until combined. Add eggs one at a time. Drizzle olive oil into the mix, and stir until dough becomes a large ball and clings to the hook.
2. Remove dough and place on surface sprinkled with flour. Knead until soft and pliable, about 2 minutes (video tutorial here). Wrap ball of dough in plastic wrap or a damp towel and let rest for at least 30 minutes.
3. Meanwhile, blanch peas until soft (about 3-4 minutes) and place in a food processor with ricotta, parmesan, lemon zest, garlic, salt and pepper. Blend until smooth. (Note: I had to add about a tablespoon of water to get the consistency I needed). Set aside.
4. Once pasta dough has rested, cut the ball of dough in half and cover the rest you are not using. Dust the counter with flour, form the dough into a rectangle, and flatten. Roll through your pasta roller several times, decreasing the size settings with every turn. The dough should be paper-thin, or as thin as you can get it without producing holes.
5. If you're making your ravioli by hand: lay your pasta sheet on the counter and place 2 tsp. mounds of filling along middle of dough, spacing the mounds around 1" apart. Brush dough with water. Take another sheet of pasta and lay it over the other sheet of pasta and mounds of filling; press dough to seal, squeezing out air pockets around filling. Using a pastry cutter or knife, cut out ravioli. Repeat with remaining dough and filling.
6. Bring large pot of water to boil. In a separate pot, melt butter on low-medium setting and add garlic and lemon zest. Once water is ready, add ravioli and cook until the pockets float to the surface of the water. Drain pasta and transfer to butter mixture and toss until coated.
7. Garnish with parmesan, fresh grated lemon, and freshly ground black pepper.

allpurpose, salt, extravirgin olive oil, eggs, fresh peas, ricotta cheese, parmesan cheese, garlic, lemon zest, salt, butter, garlic, lemon zest

Taken from www.yummly.com/recipe/Fresh-Pea-And-Ricotta-Ravioli-In-Lemon-Butter-1235023 (may not work)