GREEN PEA RAVIOLI WITH TRUFFLE BUTTER SAUCE

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Green Pea Ravioli With Truffle Butter Sauce image

Make and share this Green Pea Ravioli With Truffle Butter Sauce recipe from Food.com.

Provided by Sandi From CA

Categories     < 60 Mins

Time 1h

Yield 5 first course servings

Number Of Ingredients 11

1 cup frozen baby peas, thawed
1 small shallot, finely chopped
1 1/2 teaspoons olive oil
3 tablespoons freshly grated aged monterey jack cheese or 3 tablespoons parmesan cheese
3 tablespoons fine fresh breadcrumbs
pasta dough or wonton wrapper
1/3 cup rice vinegar
1/8 cup dry white wine
1 teaspoon heavy cream
1/3 cup unsalted butter, cubed and chilled
1/4 teaspoon truffle oil (optional)

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.

Nutrition Facts : Calories 184.3, Fat 15.5, SaturatedFat 9, Cholesterol 37.5, Sodium 53.6, Carbohydrate 7.6, Fiber 1.6, Sugar 2, Protein 3.3

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