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Рецепт Sweet Pea Ravioli with Lemon-Butter-Wine Sauce
by Eliot

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:

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!)