I referenced a few weeks ago that we visited Kansas City and had some lovely pea puree raviolis. I vowed to recreate them. Here is what I came up with.
Note: This is really not a pantry/freezer Clean Out recipe. I did find the semolina flour in the pantry for the ravioli dough, but I broke down and bought the peas. Forgive me. (If you don’t want to make your own pasta, use wonton wrappers.)
Sweet Pea Ravioli with Lemon-Butter-Wine Sauce (I really need to work on my recipe titles, too. This is not too creative.)
Pasta dough (Make according to your favorite recipe.)
For Filling:
1 T. butter
1 c. onion, diced
1 clove garlic, minced
1/4 c. white wine (I used Sauvignon Blanc.)
1 t. salt
1 (16 oz.) bag frozen sweet peas
In a large skillet, melt the butter. Add onions and garlic and sauté over medium heat for about 5-10 minutes. Onions should be translucent but not brown. Add the white wine, salt and peas. Turn heat to medium-low and stir often.
Onion, garlic, peas and wine getting nice and friendly.
When peas are thawed and warm, transfer everything to a food processor. Blend until smooth.
Very friendly now.
Roll out pasta dough, make raviolis and fill with pea mixture.
Really, pasta dough is easy to make. I should do this more often!I think I filled these with about 1/2 T. of filling. (Cool ravioli maker, right?)The second try came out perfect!
(You will have a lot of the filling left over. I really don’t know what I am going to do with the rest of the pea puree. Stay tuned.)
For Sauce:
4 T. butter
2 cloves garlic, minced
zest of one lemon
1/2 c. white wine (Again, I used a Sauvignon Blanc.)
1 T. fresh parsley, chopped
Parmesan cheese, shredded
In a sauté pan, melt the butter. Cook the garlic and lemon zest about 5 minutes on medium-low heat. Do not burn garlic.
Add the wine and reduce to about half. To finish dish, cook raviolis in boiling water for about 8 minutes. Drain and toss raviolis and parsley in wine sauce. Top each serving with a bit of cheese.
So other than my pasta being too thick (I always have that problem), these were pretty darn close. I might actually add a bit of Parm to the ravioli mixture next time too.
These are pretty good cold, straight from the fridge, as leftovers!
I can’t wait for real-live-fresh sweet peas this spring!
(Please, seriously, if you have any ideas for my leftover pea puree, please let me know!)
