From the kitchen of: Chef Melissa Close of Barboursville's Palladio Restaurant

Wine Pairing: Barboursville 2006 Pinot Grigio

Ravioli of Ricotta and Fresh Peas in a Light Herb Sauce

Ingredients:

6 oz all-purpose flour
2 oz semolina flour
8-10 each egg yolks
8 oz ricotta cheese, drained
1/4 cup fresh peas, shelled, or frozen peas
1 tsp lemon zest
1 tbsp fresh thyme, chopped
Salt and pepper
1/4 cup butter
3 tbsp chopped mixed herbs: thyme, parsley, chives
Pasta water, as needed
Salt and Pepper

Directions:

To make pasta:
1.Place flour in mixer bowl with hook attachment.
2. While on medium speed, add yolks, one at a time until desired consistency. Let rest while mixing fixing.

To make filling:
1. Dunk peas in boiling salted water for 1 - 2 minutes.
2. Shock in ice water to stop cooking. Drain.
3. Mix all ingredients. Season with salt and pepper. Can add more lemon to herb to fit your taste.

To make ravioli:
1. Roll dough through pasta machine until thinnest setting.
2. Using a ravioli mold, build raviolis.
3. Place onto floured sheet pan until ready to use. Can be frozen and put into airtight container for up to 2 weeks.

1. Cook pasta in boiling, heavily salted water for 4 - 5 minutes or until all raviolis are floating.
2. Make sauce while pasta is cooking; heat butter in a large sauté pan until bubbling.
3. Add herbs and small amount of pasta water.
4. Season and add pasta when cooked. Toss to cover in sauce. Serve immediately, topped with grated Parmesan cheese.
Serves 8.