English Pea Ravioli

For the Pasta Dough:
2 ½ cup all purpose flour
1 doz. Egg yolks
2 whole eggs
2 tablespoons whole milk
1-tablespoon olive oil

For the Pea Filling:
1 cup fresh shucked English peas, cooked & chilled
½ cup chicken stock
½ cup crème fraiche
5 sheets of gelatin bloomed in cold water
¼ cup fresh picked anise hyssop leaves (& flowers for garnish when available)
(Can substitute a mix of tarragon & mint)
Juice and zest of 1 lemon
Salt and pepper to taste

Prosciutto Consommé Ingredients:
¼ pound imported prosciutto sliced thin
1-quart water

Method of Preparation:
Sift flour into a pile on wooden board.  Pull aside aprox. ¼ cup for later.  Make a well in the center of remaining flour.  Add wet ingredients to the center.  With your fingers, mix the wet ingredients in a circular motion slowly pulling flour into the center from the sides.  (try and keep wet ingredients inside the well until you have incorporated enough flour to achieve a pasta like consistency).  With a dough scraper start to cut the remainder of the flour well into itself to bring the wet dough together.  Keep cutting the mixture and folding until completely incorporated and consistent. 

Set mixture aside.  Clean and scrape board.  Clean and dry hands.  Dust board with a tablespoon of the ¼ cup of reserved flour.  Start to kneed dough and add as little flour as needed to keep dough from sticking.  Kneed for 20 minutes (it is important to kneed the entire time).  Form into a ball, dust with flour and wrap with plastic wrap.  Chill dough for 1 hour.

For the Pea Filling:
Warm chicken stock and dissolve gelatin.  Add to blender: peas, chicken stock, crème fraiche, anise hyssop, lemon juice, zest and salt & pepper to taste.  Strain through a fine mesh strainer.  Line 6” x 9” cake pan with plastic wrap and pour pea mixture into cake pan.  Chill until firm (approx. 3 hours)

For the Consommé:
Preheat oven to 175º.  Lightly oil sheet pan and lay prosciutto flat on sheet pan tightly but not touching.  Prosciutto is done when it will crumble in your hand.  (aprox. 6 hours-and can be stored up to 2 weeks in a air tight container.)  Bring water to a summer and add dried prosciutto.  Let simmer on low heat for 1 hour and strain through a fine mesh strainer or coffee filter.

For the Ravioli:
With a 1” melon ball scoop, scoop 16 round balls of the pea filling and set back into the refrigerator.  Cut dough into 4 sections.  Roll our 1 section of the dough to the thinnest setting of your pasta machine and refrigerate the rest.  With a 2” circular ring cutter cut as many complete circles as possible.  Brush ½ of the circles you’ve cut with beaten egg and keep the other ones plain.  Place a ball of pea filling in the center of each brushed circle.  Place the place pasta circles on top of the pea ball and gently pull in the sides.  Gently seal the edges with your fingers.  Place a slightly smaller fluted cutter over the ravioli to clean up the edges and give a beautiful finished shape.  Repeat the above steps until you have completed 16 raviolis.  Extra dough can be wrapped and frozen in an air tight container.

Branch ravioli in a large pot of simmering water for approx. 2 minutes (never over crowding the pot-do in two batched if necessary).  Bring consommé to a light simmer.  Place 4 ravioli in each bowl.  Garnish with anise hyssop flowers on top of ravioli.  Pour approx. 1 cup of consommé table side in each bowl.