Pea And Parmesan Wonton Ravioli Recipes

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PEA AND PARMESAN WONTON RAVIOLI



Pea and Parmesan Wonton Ravioli image

Provided by Maggie Ruggiero

Categories     Appetizer     Vegetarian     Quick & Easy     Dinner     Parmesan     Pea     Boil     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 (makes about 32 ravioli)

Number Of Ingredients 5

2 2/3 cups frozen peas (3/4 pound)
1/3 cup grated parmigiano-reggiano plus additional for serving
2 teaspoons chopped mint
About 64 dumpling or wonton wrappers
3/4 stick unsalted butter, melted

Steps:

  • Cook peas in boiling salted water until just tender, 3 to 4 minutes. Drain and cool, then purée in a food processor. Stir in cheese, mint, and 1/2 teaspoon each of salt and pepper.
  • Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then place a second wrapper on top and seal, pressing out any trapped air. Repeat with remaining wrappers and filling, keeping ravioli covered as you work.
  • Boil ravioli in 2 batches in a pasta pot of salted boiling water until tender, 2 to 3 minutes per batch, removing with a slotted spoon. Drizzle with butter and sprinkle with cheese and pepper.

FRESH PEA RAVIOLI WITH CRISPY PROSCIUTTO



Fresh Pea Ravioli with Crispy Prosciutto image

Provided by Claire Robinson

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 6

2 tablespoons lemon infused olive oil, plus more for drizzling
4 slices prosciutto, cut into thin strips
12 ounces fresh whole milk ricotta
1 1/2 cups fresh shelled English peas, plus more for garnish
Kosher salt and freshly cracked black pepper
24 to 36 square wonton wrappers

Steps:

  • Preheat the oven to 250 degrees F.
  • Heat the oil in a skillet, over medium heat. Add the prosciutto and cook until crisp. Remove and drain on paper towels. Set aside.
  • Lightly oil a serving plate with some of the prosciutto crisping oil and put it in a warm oven until ready to serve.
  • Drain the ricotta of excess moisture in a fine mesh sieve for 10 to 15 minutes.
  • Bring a large pot of salted water to a boil over medium heat. Add the peas and blanch them until just tender, about 2 to 3 minutes. Transfer the peas to an ice water bath, to shock and stop the cooking and preserve the color. Keep the pot of hot water on the stove to cook the ravioli.
  • Transfer the peas to a food processor and puree with the drained ricotta and salt and pepper, to taste. Put a teaspoon (or more depending on wonton size) of the pea mixture in the center of each wonton wrapper; avoid overfilling. Dampen the inside outer edges of wonton with water and fold, pinching around the borders to ensure that the ravioli is well sealed. Repeat with the remaining wonton wrappers and filling.
  • Bring the pot of hot water to a boil over medium heat.
  • Drop the ravioli, in batches, into the boiling water and cook until tender and the wrapper becomes slightly translucent, about 3 minutes. With a slotted spoon or skimmer, transfer the cooked ravioli to the lightly oiled serving plate. Drizzle with lemon infused olive oil and top with crispy prosciutto and a few peas. Serve immediately.

SPRING PEA RAVIOLI



Spring Pea Ravioli image

Make and share this Spring Pea Ravioli recipe from Food.com.

Provided by Alyssia Mind Over

Categories     < 60 Mins

Time 35m

Yield 32 ravioli

Number Of Ingredients 9

32 wonton wrappers
1 cup frozen peas, thawed
12 ounces ricotta cheese
1 egg
3/4 cup parmesan cheese
salt & pepper
olive oil
salt, pepper
parmesan cheese, shaved

Steps:

  • Combine filling ingredients in a food processor, seasoning to taste.
  • Fill each wonton wrapper with 1 heaping teaspoon of filling.
  • Brush the edge of the wonton wrapper with water, fold over the wonton to meet corners, and seal the edges shut, pressing out the air as best you can.
  • Repeat with all of the wonton wrappers and filling, keeping the assembled pieces covered with plastic wrap to prevent them from drying out.
  • Bring a pot of water to a boil and drop 5-8 ravioli pieces in the boiling water at a time, cooking for 3-4 minutes. Remove with a slotted spoon.
  • Serve and drizzle with olive oil, and a sprinkle of salt, pepper and parmesan.

Nutrition Facts : Calories 58.1, Fat 2.4, SaturatedFat 1.4, Cholesterol 14.2, Sodium 97.6, Carbohydrate 5.7, Fiber 0.3, Sugar 0.3, Protein 3.4

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