Ravioli With Peas And Shallots Recipes

RAVIOLI WITH LEMON, PEAS AND PANCETTA

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
• Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
• Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
• Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

RAVIOLI ALFREDO WITH PEAS

Steps:

• Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the ravioli.
• Combine the butter, cream and peas in a large skillet and bring to a simmer over medium heat; cook 1 minute. Add the ravioli, cheese, nutmeg and a splash of the reserved cooking water to the skillet and toss. Add more cooking water to thin the sauce, if needed. Season with salt and pepper. Divide among bowls and top with the parsley.

GREEN PEA RAVIOLI WITH TRUFFLE BUTTER SAUCE

Steps:

• Force peas through the fine disk of a food mill into a bowl to remove skins.
• Cook shallot in oil in a small skillet over moderately low heat, stirring occasionally, until softened. Remove from heat and stir into pea puree with cheese and crumbs. Season filling with salt and pepper.
• Fill ravioli with a level teaspoon of filling in each. Transfer to a baking sheet lined with a dry kitchen towel. Ravioli may be made up to this point 1 day ahead, covered and refrigerated or they can be frozen.
• To make the sauce: Simmer the vinegar and wine over medium heat and reduce until it forms a light syrup (watch carefully toward the end as it tends to burn). Add the cream and reduce heat to low. Whisk in butter pieces one at a time, until emulsified. Add truffle oil, if using. Salt to taste. Set aside and keep warm until ravioli are cooked.
• Cook ravioli in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain. Toss with sauce then serve immediately.

RAVIOLI WITH PEAS AND CHERVIL

Steps:

• Heat a skillet over medium heat; add oil. Add shallots; cook until translucent, about 4 minutes. Add peas; cook until soft, about 8 minutes. Remove from heat; stir in ricotta, chervil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash with a fork.
• Divide dough into two pieces. Using a pasta machine, roll one piece of dough through widest opening, brushing very lightly with flour. Fold dough into thirds; pass through machine again, folded side up. Repeat process three more times, or until dough is smooth.
• Roll dough through remaining settings on the machine (widest to narrowest), using as little additional flour as possible, until very thin. Place sheet on a lightly floured surface; cut in half lengthwise. Cover half with plastic wrap. With remaining half, place scant teaspoons of filling 1 inch apart in two rows. Moisten pasta around each mound of filling, using a pastry brush dipped in water. Top with remaining half sheet of pasta; press around filling to seal. Use a pastry wheel to cut into squares. Brush with a dry brush to eliminate excess flour. Place ravioli on a tray generously dusted with semolina. Repeat with remaining dough and filling. Chill until ready to cook.
• Bring a large pot of salted water to a boil. Cook ravioli about 2 minutes, until tender but al dente. Divide among plates.
• Place butter in a saute pan over medium heat; cook until lightly browned, 6 to 8 minutes. Pour over ravioli; top with shaved Parmesan, chervil, salt, and pepper. Serve.

RAVIOLI WITH MUSHROOMS AND SWEET PEAS

Steps:

• Bring a large pot of salted water to a boil.
• Add the ravioli; cook according to package directions; drain and set aside.
• In a large skillet, melt the butter over med-high heat.
• Add in the shallots and mushrooms; cook to brown the mushrooms and evaporate the liquid, about 10 minutes.
• Add in the peas and cook for a few minutes to heat them.
• Add the ravioli to the skillet, tossing well to combine and heat through.
• Season with salt and pepper.
• Portion onto shallow plates and sprinkle with cheese; serve immediately.

RAVIOLI WITH SNAP PEAS & MUSHROOMS

Steps:

• In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender. Stir in milk, sage, lemon zest, lemon pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, until sauce is slightly thickened, about 2 minutes., Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts.

GREEN PEA RAVIOLI IN LEMON BROTH

Steps:

• Make filling:
• Force peas through the fine disk of a food mill into a bowl to remove skins.
• Cook shallot in oil in a small skillet over moderately low heat, stirring occasionally, until softened. Remove from heat and stir into pea purée with cheese and crumbs. Season filling with salt and pepper.
• Fill ravioli:
• Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers covered with plastic wrap, and mound a level teaspoon of filling in center. Lightly dampen edges of wrapper with a fingertip dipped in water and fold over to form a triangle, pressing down around filling to force air out and pressing edges together firmly to seal. Moisten 1 end of long side of triangle and fold opposite end over, creating a little hat shape, then pinch ends together to seal. Transfer to a dry kitchen towel and make 17 more ravioli in same manner.
• Cook ravioli:
• Combine broth, garlic, zest, and salt and pepper to taste in a saucepan and bring to a simmer. Cook ravioli in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain.
• Divide ravioli among soup plates (3 each) and ladle broth over them, discarding garlic.

EASY PEA RAVIOLI WITH MINT

Steps:

• Heat oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add garlic; cook until soft, 2 to 3 minutes. Add peas, wine, 1 cup water, and 1 1/2 teaspoons salt; season with pepper. Simmer until liquid has almost evaporated and peas are tender, 12 to 15 minutes. Let cool slightly.
• Puree pea mixture in a food processor. Brush edges of 10 wrappers with egg. Place 1 tablespoon puree in centers. Top with a dry wrapper; seal edges. Trim using a 3-inch round cutter. Repeat with remaining wrappers and puree.
• Working in batches, cook ravioli in salted simmering water until they are soft and rise to the surface, about 2 minutes. Meanwhile, melt butter in a medium skillet over medium heat; add ravioli to skillet, and cook until butter is frothy and ravioli is coated, 2 to 3 minutes. Sprinkle with mint. Serve immediately (as a first course).