EASY PEA RAVIOLI WITH MINT
The classic flavor combination of peas and mint comes together in this light pasta dish that's perfect for a first course.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 10
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).
RAVIOLI WITH LEMON, PEAS AND PANCETTA
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 420, Fat 27 grams, SaturatedFat 15 grams, Cholesterol 102 milligrams, Sodium 696 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 18 grams, Sugar 5 grams
PEAS WITH SHALLOTS
I first served this at an Easter dinner. Delicious! My guests suggested I use even more shallots. It's so easy, nutritious and always a hit! -Rosemary Schirm, Avondale, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add snap peas, frozen peas and shallots; cook and stir until crisp-tender, 5-6 minutes. Stir in salt and pepper.
Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 360mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic exchanges
RAVIOLI WITH SNAP PEAS & MUSHROOMS
Topped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb and lettuce salad and white wine. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 347 calories, Fat 11g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 470mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
RAVIOLI WITH PEAS AND CHERVIL
This dish uses half a recipe of Fresh Pasta. You may double the filling and freeze the extra ravioli, or roll out the extra dough and make fettuccine, which is easily dried and stored.
Provided by Martha Stewart
Categories Lunch Recipes
Yield Makes 4 to 4 1/2 dozen
Number Of Ingredients 12
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.
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