Make your own homemade ravioli at home in minutes. Â This Sweet Pea Ravioli in Butter Sauce will soon become one of your families favorite recipes. Â This recipe makes several batches that you freeze and pull out as needed.
I have never made my own pasta. Â It seems so time-consuming to me and a bit intimidating. Â Maybe because I have an Italian mother-n-law??
Anyway, I like to use Wonton Wrappers as a stand-in for pasta. Â My husband said these wouldn’t taste good without the homemade pasta. Â 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.
Sweet Pea Ravioli in a Butter Sauce
Servings: 45
Ingredients
- 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
Instructions
- 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 the wonton wrapper and fold over pea mixture to make a triangle, press to seal and lay on baking sheet.
- Continue on until baking sheet is full, making sure not to touch ravioli, lay the second sheet of parchment on top of ravioli and continue until you have run out of wrappers or pea mixture.
- If not cooking right away, place the baking sheet in the freezer.
- Freeze for a few hours before cooking, 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!
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that is not true. im looking for the thumb print turtle cookies
has anyone ever told you you are spoiled???
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).
Glad you liked!! Thanks for the Feedback, much appreciated. Hope Jack liked as much as Ben. Jacob keeps eyeing the freezer with the extras. 🙂