Main course
Pea & Mint Raviolo with Charred Leek Broth and Hazelnut Gremolata
A single silken raviolo hides a vivid pea filling above a smoky, clear leek broth, finished with mint oil and a crisp hazelnut accent.
65 minutes prep35 minutes cooking4 composed plates
01
Ingredients
- 200 g tipo 00 flour, plus extra for dusting
- 80 g fine semolina flour
- 1/2 teaspoon fine sea salt
- 145 ml warm water
- 1 tablespoon olive oil
- 300 g green peas, fresh or frozen
- 75 g silken tofu, pressed gently
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons chopped fresh mint
- 1/4 teaspoon white pepper
- 2 large leeks, dark green tops removed
- 1 litre low-sodium vegetable stock
- 1 small garlic clove, crushed
- 1 teaspoon white miso
- 40 g toasted hazelnuts, finely chopped
- 2 tablespoons panko breadcrumbs
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon finely grated lemon zest for the gremolata
- 3 tablespoons extra-virgin olive oil
- 8 mint leaves
- Pea shoots and flaky salt, to finish
02
Prepare the dish
- Mix the flour, semolina and salt. Add the warm water and olive oil, knead for 8 minutes until smooth, wrap and rest for 30 minutes.
- Blanch the peas for 90 seconds, chill in ice water and drain thoroughly. Blend 250 g peas with tofu, nutritional yeast, lemon juice, zest, mint, white pepper and 1/2 teaspoon salt until smooth. Chill in a piping bag.
- Halve the leeks lengthwise, rinse and pat dry. Char cut-side down in a dry heavy pan until deeply browned. Add the stock and garlic, simmer gently for 25 minutes, strain through a fine sieve and whisk in the miso off the heat. Keep warm without boiling.
- Pulse 2 tablespoons olive oil with the mint leaves until bright green, then strain. Combine hazelnuts, panko, parsley, lemon zest and the remaining tablespoon of olive oil; toast in a skillet until crisp.
- Roll the pasta into thin sheets. Pipe four 6 cm rounds of filling onto one sheet, brush around each with water, cover with a second sheet and press out the air. Cut four large round ravioli and seal firmly.
- Simmer the ravioli in well-salted water for 3 to 4 minutes. Lift carefully and blot the bases on a clean towel. Warm the reserved whole peas in the broth.
03
Plate with intention
The final arrangement is part of the recipe. Warm or chill the plates as directed and give every element a reason to be there.
- Choose four wide, warm matte ivory bowls so the broth and green filling remain the focus.
- Place one raviolo slightly off-centre in each bowl, with its smoothest face upward.
- Spoon a small cluster of warm peas beside the raviolo to create low height without covering the pasta.
- Pour 90 ml charred leek broth around, not over, the raviolo.
- Dot mint oil in an uneven crescent across the broth and add a narrow line of hazelnut gremolata over one edge of the pasta.
- Finish with two pea shoots and three flakes of salt. Serve immediately while the broth is clear and hot.
Before service
Chef notes
- Press out every air pocket around the filling so the ravioli do not split during cooking.
- Keep the strained broth below a boil after adding miso to preserve its rounded flavour.
- The pasta and filling can be prepared up to four hours ahead; dust the ravioli with semolina and refrigerate in one layer.
Estimated per serving
Nutrition at a glance
- Calories
- 468
- Fat
- 17g
- Saturated fat
- 2g
- Carbohydrates
- 65g
- Fibre
- 10g
- Sugars
- 9g
- Protein
- 20g
- Sodium
- 690mg
Peas, tofu and hazelnuts contribute plant protein while the peas add useful fibre.
Estimates vary with ingredient brands, substitutions and serving size.