Wednesday, May 11, 2016

Fresh Pea Ravioli with Mint

Fresh Pea Ravioli with Mint
(4 servings)


3 tbsp. Olive Oil
1 medium Shallot, diced
1 large clove Fresh Garlic, minced
2¼ cups Fresh Peas, shelled
6 tbsp. White Wine
1 cup Water
1½ tsp. Salt
½ tsp. Black Pepper
40 Wonton Wrappers
1 large Fresh Egg
¼ cup Unsalted Butter
4 Fresh Mint Leaves, chopped


In a medium skillet over medium heat, warm the oil.  Add shallots and cook stirring occasionally until translucent (3-4 minutes).  Add the garlic and cook until fragrant (1-2 minutes).  Now add peas, wine, water, salt and pepper.  Simmer until liquid has almost evaporated and peas are tender (12-15 minutes).  Remove from heat and let cool slightly.  Take pea mixture and process in a food processor until smooth.  Beat egg in a small bowl.  Brush half the wonton wrappers with beaten egg.  Place 1 tbsp. of pea mixture in center of wrapper.  Top each with remaining wonton wrappers, sealing edges.  Trim wrappers into 3 inch rounds using a biscuit cutter.  Working in batches, boil the raviolis in salted water until they float (2 minutes).  Meanwhile, melt butter in the skillet used earlier over medium heat.  When ravioli floats, drain and transfer to the skillet.  Cook until butter is frothy and ravioli is coated (2-3 minutes).  Remove to serving dishes and top with the chopped mint and serve.

Note:               If you like this dish and want it year-round, you could use frozen peas.  Just thaw completely before presiding with recipe.

Note:               If you enjoy making fresh pasta, please use it instead of the wonton wrappers.

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