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 peasIn 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, shreddedIn 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!)
Your ravioli is gorgeous. I bought some semolina flour before Christmas hoping I was going to get a pasta attachment for my Kitchen Aid (that didn’t work out)and just haven’t motivated myself to do it by hand…
Pea puree, what to do with pea puree? Use it as a base for soup (add ham and beans), Turn it into a sauce by adding mint for pork, turn it into a pea pesto and some more fresh herbs and some nuts and toss it with pasta, mix it with ricotta and make lasagne roll ups, freshen it up with some lemon and dill, cook some fish and put the fish on top the pea puree, add oil and vinegar and turn it into a dressing. Ok I’m stopping now.
Holy moley and I’ve only had one cup of coffee. Reinventing leftovers are my forte, which is why my family doesn’t mind leftovers!
Look at your perfect ravioli! Love that green filling…it looks amazing, but you’re so right about what fresh peas will do to this dish — into the stratosphere! Theresa
Wow, that’s so cool! Love this idea. I love peas so I think I’d like this. I was going to say you could make a pasta sauce with the leftover filling, kind of like Rhonda’s idea for pea pesto.
Those look yummy. Now if I could only get my hubby to eat peas…
Rhonda—You go girl! All these ideas on only one cup of joe?
Theresa—I planted some pea seeds in the green house last weekend. (So far nothing, but hopefully will see sprouts this week.)
Veronica—Pasta sauce is a great idea!
Chef Connie—I am not suggesting lying, but maybe you could “suggest” that they are pesto ravioli and see if your hubby notices!
Thanks for the comments!
I cannot believe how good those look. Really, seriously good. I bought my husband a ravioli maker like yours for his birthday last year and am going to insist that it be brought out to make these since he’s the pasta expert in the family.
Put him to it right away!
Wow – that’s fantastic!
I tried to make my first ravioli the other day with my KitchenAid. It was a failure of EPIC proportions.
That being said, my wife has begged me to try again after I threw a fit saying I would never do it again. Now that I’ve seen this, I’m going to have to suck it up!
Would the filling go well with some crustini? Maybe a little goat cheese or feta sprinkled on top?
Okay, now I’m hungry.
I am definitely digging the crostini idea, especially with goat cheese. In fact, I bet goat cheese would be fantastic in the ravioli itself. Thanks for the awesome ideas.
That ravioli looks amazing! However, I’ll never be able to make it. Not because it’s pasta from scratch (well, that too), but because my wife has an unnatural hatred toward peas.
See above comment about perhaps disguising it as pesto. (I do not want to create any marital strife though.)
Making homemade ravioli is on my foodie to-do list. It always intimidates me for some reason. This looks so refreshing…and maybe I could even get Michael to eat his peas this way :)!!
Wow—it seems like a lot of people have pea issues. 🙂
Seriously, this was pretty simple to make. Dump it all in the food processor, roll it out (I do have a hand-crank pasta roller), and use the handy-dandy ravioli maker. I only got frustrated once (which is unusual for me).
I love peas (as long as they aren’t over cooked!). So your ravioli is calling my name. I’ve had the same trouble with making the pasta too thick…I should try to rectify that with your delicious pasta! YUM!
Nice to know someone else has this same problem! I vow to keep practicing until I can make the perfect (or near that) ravioli.
we have been wanting to make homemade ravioli soon, and this sounds so delicous 🙂
I hope you try it!