Artichoke, Sweet Pea and Mint Ravioli in Romano Broth

by Chef Jeremy Ashby

For the Ravioli

  • 2 # pasta sheets from Lexington Pasta
  • 3 fresh artichokes, simmered, peeled, hearts and stems roughly chopped
  • 1/2 # fresh peas
  • 10 ounces of ricotta cheese
  • 1 tbs fresh mint, finely chopped
  • 1 tbs fresh basil, finely chopped
  • 1 egg, beaten
  • salt and pepper

 Method of Production:

 In a medium mixing bowl, mix artichoke, peas, ricotta, peas and herbs together.  Season with salt and pepper and set aside. Lay out pasta sheets horizontally in front of you.  Using a tablespoon, spoons mixture across the bottom length of the pasta sheet leaving 2 inches between piles. Roll the pasta sheet from the bottom, over the filling one time. Now, using a pastry brush brush the egg mixture lightly across the remaining pasta sheet. Roll the stuffed pasta mixture one more time over the top leaving a small amount of pasta sheet sticking out of the bottom.  Using your thumbs, clamp the pasta down in between the stuffed areas and clamp down at the very ends of the pasta tube. Using a pastry cutter wheel, cut in between the stuffed areas, forming little raviolis or (agnolotti). Place on a tray in the fridge or freezer and repeat with remaining pasta and filling.


For the Romano Broth

  • 1 medium onion, halved
  • 1 medium carrot, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 tomato, halved
  • 1 bunch of thyme
  • 1 lemon, halved
  • 4 cloves garlic
  • 2 cups grated Romano cheese
  • 1.5 quarts water

Method of Production:

Place all ingredients except the cheese in a medium saucepan.  Simmer on medium heat for 1 hour to combine all ingredients.  add the Romano cheese and stir.  turn the heat off and let this mixture sit for 10 minutes.  strain through a fie mesh strainer or cheesecloth.  adjust the seasoning with salt and pepper.  serve with the artichoke and pea ravioli.