Sweet Pea Filling:
3 1/2 cups frozen peas, cook and cooled
1 cup fresh ricotta (can substitute silken tofu for a vegan option)
5 mint leaves
1 1/2 teaspoons kosher salt
112 won ton wrappers to make 56 ravioli (7 per person)
2 cups chicken stock, reduced to 1 cup
1 cup cream, reduced to 1/2 cup (optional)
3/4 teaspoon kosher salt
1/2 teaspoon lemon juice
Sweet Pea Filling: Place peas, fresh ricotta, mint, and kosher salt in bowl of food processor and pulse to create a thick, chunky paste. Transfer mixture to bowl.
Ravioli: Put a won ton wrapper on a work surface. Spoon a scant tablespoon of the sweet pea mixture into the center of the won ton. Spray the wrapper lightly with water. Carefully place another won ton wrapper on top and seal the edges to make sure no air pockets remain. Set the finished ravioli on a parchment lined sheet pan. Repeat until all are assembled.
Sauce: Mix together the reduced stock and the reduced cream. Add salt and right before ready to serve, add the lemon juice.
Cook Ravioli: Meanwhile, in a large pot of heavily salted boiling water, cook the ravioli in batches until tender but firm to the bite, about 3 minutes. When the water returns to a boil and the ravioli floats to the top, test for doneness. With a slotted spoon or skimmer, transfer to a warmed platter, toss gently with the sauce. Serve.
Recipe created by Parties That Cook®
Makes 56 ravioli
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