Sweet Pea Ravioli in a Butter Sauce

by Amy Stafford on May 26, 2012

I have never made my own pasta.  It seems so time consuming to me and a bit intimidating.  Maybe because I have an Italian mother-n-law??
Anyway, I like to use Wonton Wrappers as a stand in for pasta.  My husband said these wouldn’t taste good without the homemade pasta.  I think he would agree with me that he was wrong!
These are delicious, super simple and you make them in batches to pull out on the nights you just don’t feel like putting together dinner.
  • 2 cups of frozen peas, thawed
  • 2 cups grated Parmesan Cheese
  • 1/2 cup Part Skim Ricotta
  • 1 egg
  • salt and pepper
  • Package of Wonton Wrappers
  • 4 tablespoons unsalted butter
  • 8 sage leaves, slivered
  • 8 basil leaves, slivered

Place peas in food processor and quickly chop.

Add cheese, ricotta and egg and puree until blended well.  Add salt and pepper to taste and stir.

Line baking sheet with parchment paper and lightly flour.  Have additional sheets ready to the side.

Lay wonton wrappers out on a lightly floured surface and place 1 teaspoon of pea mixture off center on each wonton wrapper.  Using a pastry brush lightly coat the edge of wonton wrapper and fold over pea mixture to make triangle, press to seal and lay on baking sheet.

 Continue on until baking sheet is full, making sure not to touch ravioli, lay second sheet of parchment on top of ravioli and continue until you have ran out of wrappers or pea mixture.

Place baking sheet in freezer.  Freeze for a few hours before cooking.  If you are not cooking right away, after ravioli are frozen, place enough in a freezer bag to pull out later for dinner.  I usually get 3 bags full of ravioli.

When you decide you are ready to cook these guys.  Bring a pot of water to boil, in the meantime add butter to skillet with sage over low heat and allow butter to bubble and lightly brown.

 When water is boiling add salt and remove ravioli from freezer add immediately to boiling water, do not over crowd the pan, using medium size stockpot I can usually get in around 10 ravioli at a time. Ravioli should be finished in about 4-5 minutes.

Throw cooked ravioli in the butter sauce toss to coat, plate sprinkle basil on top and serve!  DELICIOUS!!

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You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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{ 4 comments… read them below or add one }

nicole June 13, 2012 at 9:08 am

Even if you’re not the biggest pea fan (I’m not) you must try this!! So easy to assemble, the recipe yields about 5 dozen ravioli so you’ll have another dinner or two stored in the freezer for later, and so delicious you will want to lick the plate clean (and I did).

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AmySue June 13, 2012 at 5:22 pm

Glad you liked!! Thanks for the Feedback, much appreciated. Hope Jack liked as much as Ben. Jacob keeps eyeing the freezer with the extras. :)

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stafford007 June 26, 2012 at 7:40 pm

that is not true. im looking for the thumb print turtle cookies

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AmySue June 30, 2012 at 3:23 pm

has anyone ever told you you are spoiled???

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