Wednesday, February 8, 2012

Pea Pesto Ravioli


I was inspired when I saw Joy the Baker's blog about these homemade ravioli that she made.  I knew that I wanted to try them and adapt them to my diet.  These raviolis are so light and delicate and pair perfectly with a delicious marinara sauce or simply a drizzle of good olive oil and lemon zest.


1 package of Wonton wrappers
2 cups fresh peas (you can use frozen when peas are not in season)
2 cloves of garlic, chopped
1 Tbsp lemon zest
juice of 1 lemon
1/4 cup chopped parsley
1/3 cup bread crumbs (or a piece of bread toasted and torn in small pieces)
1/4 cup nutritional yeast
1/4 cup evoo (extra virgin olive oil)
s/p
small bowl of water

Boil peas for 2-3 minutes, or just until done (or a few more if cooking from frozen).

In the bowl of a food processor, add in peas, garlic, lemon zest, lemon juice, parsley, bread "crumbs" and nutritional yeast.  Pulse to combine, then drizzle olive oil in and blend until "pesto" comes together.  Taste and season with s/p.

Now comes assembly time.  Keep in mind this is a tedious process, so don't try to rush it.  Note:  I cut my wonton squares down because they were too big and weren't in a perfect square shape and made it difficult to "wrap."

Place a wonton sheet in front of you in the shape of a diamond.  Spoon a small teaspoon amount of pesto on the bottom half of the wrapper.  Dip your fingers in a little bit of water and rub them on the bottom perimeter of the wrapper, this serves as the glue to hold the ravioli together.  Now, press the upper half onto the bottom.  Make sure that you have made a good seal...you don't want any leaks.  Now, take the two outside corners and bring them together and seal with a bit of water.  The finished product should look somewhat like an open envelope.

You could also make more traditional raviolis by placing a bit of pesto in the middle of a square and covering over it with another wonton wrapper and sealing it with water.  Then either using a ravioli cutter or a sharp knife, cut along the outside of the seal.

Keep assembling until all the pesto is used up.  You will want to make sure that you store the raviolis in a single layer, with no overlap...they will stick together.  You can freeze them at this point and save for a later time.

To cook, bring a large pot of water to a slow boil and add salt.  Very gently place the ravioli in the water and cook just until they surface in the water.  Carefully scoop them out and toss with olive oil.  Take care when cooking them because they are tragically fragile.

Place in a bowl and toss with warm marinara sauce and serve!

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