Minty Spring Pea & Ricotta Ravioli
Alright are you ready to impress everyone in your family, including yourself? Time to make some homemade ravioli! Don't worry, we aren't making fresh pasta dough - this is an easy and accessible recipe that will become one of your favorite staples. In keeping with this beautiful warm weather, I've kept the filling nice and light for this dish. After devouring all the ravs, I'm definitely going to adapt this recipe and make a heartier fall ravioli in the near future!
These babies are simple to throw together. It's as easy as blending the filling ingredients together, and sandwiching a healthy dollop in between two paper thin wonton wraps. Seal them up and toss them into boiling water for about 3 minutes, and serve it any way you like. Today I'll
show you how to make a brown butter sauce with accents of what else, but bacon :) You can also serve these homemade ravioli in broth for a heartwarming meal. Let’s get cookin! :)
What You Need: (Filling makes 26 ravioli)
- 2 cups frozen peas, defrosted (reserve a few tsp for serving)
- ½ cup grated paremsan
- ½ cup ricotta
- 2 tsp lemon zest
- 2 tbsp minced mint
- 1 clove garlic
- 1 egg
- kosher salt & freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 pack thin wonton wraps
For Serving:
- 2 tbsp butter
- fresh snow peas
- 1 tsp lemon zested and juiced
- 2 tbsp minced mint
- grated parmesan
- optional: bacon
- optional: chicken broth
What To Do:
- Make the filling: in a food processor, pulse together peas, parmesan, ricotta, lemon zest, mint, garlic, egg, salt, and pepper. Start off slowly, and be sure to scrape the sides. Slowly drizzle in olive oil until it’s smooth.
- That’s it for the filling! Time to make some ravioli. You will need a small amount of water and a brush (or your fingers) to seal the ravioli.
Place 2 wonton wrappers on your work surface. Use a spoon to place a good amount of filling in the center of one wrapper. The size of the spoonful will vary depending on the size of your wrapper. You’ll want there to be room to seal all 4 edges.
- After each dollop, lightly moisten all 4 edges with water. Gently place the 2nd wonton wrapper on top, being careful to move out any air bubbles as you work.
- Make as many ravioli as you can until you run out of filling!
- Now that all your ravioli are ready, boil a large pot of salted water. These are ready in minutes, so once the water starts to boil, you can start preparing the sauce or heating up chicken stock.
- For the sauce: If you are adding bacon to your ravioli, dice and cook the bacon. Drain on paper towels.
- Snow peas need to be de-threaded. You can do this by pinching the end of the top seam of the pea and pulling off the tough string that runs along the top. Steam them for 3 minutes.
- Melt butter in a nonstick skillet over medium-high heat. Add the bacon, snow peas, and whatever defrosted peas you have put aside. Season with salt and pepper.
- Cook the ravioli in batches - give them room to move. They will be al dente fairly quickly, about 3-5 minutes. Use a slotted spoon to transfer the ravioli to the skillet with the butter sauce. Add the lemon juice, zest, and toss to combine. Serve immediately with mint and parmesan as garnish.
- Alternatively, serve the ravioli in chicken stock with mint, snow peas, and parmesan. Either way is delicious!
