Spring Pasta-bilities

Learn how to make fresh ravioli at home with a Bentonville chef

- TATE JACARUSO

Fresh pasta is surprisingly simple to make, calling for eggs, flour, and water—but quality counts. “You've got to start out with the best ingredients available to you,” says Soerke Peters, owner and chef at Mezzaluna in Bentonville, Arkansas. “Having 00 flour is very, very important—and good eggs, and that's all you need.” The restaurant uses 00 flour from Italy, which is a high-quality, finely ground durum wheat flour, and organic eggs from Heritage Farms.

These ingredients shine in Peters' saffron ravioli, which includes asparagus, peas, and pea tendrils from the local farmers market. “Usually starting in mid-March or the beginning of April, you get fresh green asparagus in season, which is when it tastes the best,” says Peters. “And fresh English peas, one of my favorites as well.” Presentation matters, too. Peters adds saffron to the water when making the pasta dough. “It has a vibrant yellow color and looks beautiful with the green peas. Very mild taste, not overpowering as some may think.” The saffron ravioli is available to Mezzaluna diners in the spring, but here, Peters shares his technique for making fresh pasta at home.

SAFFRON RAVIOLI

SERVES 4 TO 6

For the dough:

Pinch of saffron

4 cups 00 flour, plus more for dusting

¾ cup egg yolks

1 whole egg for egg wash

For the filling:

1 bunch asparagus, tips and stems separated

4 tablespoons extra-virgin olive oil

2 shallots, finely chopped

Salt to taste