Green Pea Pesto RavioliPosted: April 5, 2012
I’m taking a rightful detour away from my pumpkin and apple route to a path more suited to the current season.
Are peas springy? Maybe? Yes. Let’s pretend they’re fresh and I shelled them with my grandma while sitting out on our rocking chairs on the porch. That’s a nice spring dream, right?
This pesto is my spring dream. Smooth and rich, perfect on a piece of toasted bread with a dollop of ricotta. Or on microwave softened bread with a spoonful of hummus. We don’t actually own a toaster oven…it’s on our registry. Please help me toast my bread people.
So that I can have toasty garlic bread with this pesto ravioli.
By the way, I used the leftover wontons wrappers from my mushroom ravioli to make these. Imagine eating them together. Except I already did, and it was amazing. Seriously, mouthgasmic.
Green Pea Pesto Ravioli
Adapted from Joy the Baker
Makes about 4 servings
1 16-ounce bag frozen peas
1-2 small cloves garlic, minced
3 Tbsp diced shallots, or onion
1 Tbsp lemon zest
juice of 1 lemon
1/4 cup chopped parsley
1/3 cup bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup plus 1 Tbsp olive oil
salt and pepper to taste
Bring a pot of water to a boil. Add a bit of salt. Boil the frozen peas for about 3 minutes, until just warmed through. Drain and set aside.
In a food processor, combine, peas, garlic, shallots, lemon zest and juice, parsley, bread crumbs, and cheese. Pulse until peas are broken down and the mixture is well incorporated. With food processor on, drizzle in the olive oil until you have a thick and glossy pesto. Remove from food processor and place in a bowl. Taste and season with salt and pepper.
To assemble the ravioli you’ll need the wonton wrappers, the bowl of the pesto, a small spoon, and a small bowl of water.
Place a square in front of you so that it shapes a diamond. Place a generous teaspoon of pea pesto in the middle.
Dip your finger in water and run it along the edges of the wrapper.
Fold the top half of the diamond over the pesto dollop. Use your fingers to press the triangle edges together. Make sure that the triangle is not filled with air, and well sealed at the edges. To ensure sealing, crimp with a fork.
Grab the two farthest points and bring them together in the center. Pinch them together with your wet fingers. Set ravioli in a single layer on a plate.
The ravioli can be cooked immediately in boiling, salted water, for 2-3 minutes, or until warmed through. Drain and serve with favorite pasta toppings.
The ravioli can also be placed in the freezer, in a single layer until frozen. Once frozen, they can be sealed well in a plastic bag until ready to cook and serve. Cook in boiling, salted water for about 5-7 minutes, or until warmed through.