July 7, 2023
Ask A Chef: Primal Owner And Chef Christie Peters Shares Her Recipe For Mint & Pea Ravioli
Primal owner and chef Christie Peters shares her fresh pasta recipe.
Q: I’ve been craving the return of Christie Peters’ spring and summer pastas at Primal restaurant in Saskatoon. Can you get me the recipe for her Mint and Pea Ravioli? — BETH, Saskatoon
A: Mint and peas make for a fresh pairing in this luscious pasta dish — a favorite on Primal’s menu since the restaurant opened. “I like working with what’s in season in Saskatchewan; I have a huge mint patch that comes back stronger every year,” says Christie. “This ravioli is the perfect way to showcase an early spring herb.”
- In medium pot, mix peas and butter on low heat, until peas are warmed through.
- Add warmed peas and all other filling ingredients to blender and purée. Add pinch of sugar, to taste, if using frozen peas. Fill piping bag with purée.
- Whisk olive oil into eggs and yolks. Place flour on clean surface or in stand mixer with hook attachment. Using hands or mixer, slowly incorporate egg and oil mixture into flour, until dough comes together in ball. Wrap in plastic wrap and let rest for 120 minutes, or overnight.
- Roll out dough to approx. 1/16″-thick rectangle. Section into 8 pieces, then flatten each into rectangular shape. Cover both sides with dusting of flour.
- Set pasta sheet roller to 1 setting and run a section of dough through. Fold dough in half and repeat at least 4 more times. Flour both sides of dough and change pasta roller to 2 setting, running dough through 2 times. Continue through 3, 4 and 5 setting, running dough once through each. Repeat with remaining 7 sections of dough.
- Line baking sheet with parchment paper and dust with flour. Set aside.
- Lay 1 pasta sheet on counter and pipe 1 tbsp of filling approx. 2″ apart, using piping bag, leaving room for ravioli edges.
- Use spray bottle to spritz sheet with water until damp. Place second sheet of pasta on top, matching the edges and adhering. Use pasta cutter or knife to cut ravioli into squares. Repeat with all dough and filling, making 36 to 40 raviolis.
- In small pot, add shallot, garlic clove, bay leaves, peppercorns, rice wine vinegar and white wine. Reduce over medium-low heat until approximately 100 mL remains. Strain out solids.
- Return pot to heat and add cream and lemon zest. Reduce mixture by half. Whisk in cubed butter, a few cubes at a time, adding a few dashes of lemon juice in between cubes so reduction doesn’t split. Reduction should stay warm but not boil. Season with salt.
Cook Pasta & Serve
- Bring large pot of salted water to a boil. Add ravioli and cook, about 3 minutes.
- Heat large pan on medium with butter and splash of pasta water. When raviolis are cooked, place in pan. Add some fresh spring peas and pinch of salt, then shake pan to glaze ravioli. Once peas are warmed through, transfer to plate.
- Spoon ravioli and peas onto dish and cover in prepared sauce and shaved Parmesan. Garnish with baby pea shoots. Drizzle with olive oil, finish with cracked pepper and enjoy.