Green Pea Ravioli With Truffle Butter Sauce 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.

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.

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.

SPRING PEA RAVIOLI

Steps:

• Combine filling ingredients in a food processor, seasoning to taste.
• Fill each wonton wrapper with 1 heaping teaspoon of filling.
• Brush the edge of the wonton wrapper with water, fold over the wonton to meet corners, and seal the edges shut, pressing out the air as best you can.
• Repeat with all of the wonton wrappers and filling, keeping the assembled pieces covered with plastic wrap to prevent them from drying out.
• Bring a pot of water to a boil and drop 5-8 ravioli pieces in the boiling water at a time, cooking for 3-4 minutes. Remove with a slotted spoon.
• Serve and drizzle with olive oil, and a sprinkle of salt, pepper and parmesan.

LOBSTER RAVIOLI WITH VANILLA BUTTER SAUCE

Steps:

• Dice the lobster meat (you can use shrimp or scallops for this, or a mixture which is what I do).
• Clean the mushrooms and dice and saute in butter in a large sauce pan.
• Add the shallot and mix in the creme fraiche and quickly bring to a boil.
• Season to taste with salt and pepper.
• Add the chives and lobster meat.
• gently blend.
• Simmer for about 5 minutes.
• Remove from heat and cool to room temperature.
• Vanilla Butter Sauce----------------.
• Melt the butter in a small saucepan.
• Add the shallots and simmer until soft.
• Add the vinegar and white wine, cook, uncovered at a low boil until the mixture reduces to about 2 Tablespoons.
• Lower the heat to moderate and add a few cubes of butter, remove the pan form the heat and whisk vigorously until the butter is blended inches.
• Continue to add the butter this way-on the heat, off the heat.
• Season to taste with salt and pepper and remove from the heat.
• Scrape the vanilla bean and whisk it into the sauce.
• Strain the sauce into a clean saucepan, using pressure with a wooden spoon to make sure that as much of the vanilla and shallots goes through as possible.
• Putting it together--------------------.
• Roll out your pasta dough by machine or hand and lay flat.
• It should be about 5 inches across.
• Place about 1/2 T of lobster mixture, 4 to a row.
• Repeat and top with a fresh sheet of dough.
• Press down with hands and cut into squares.
• Crimp with a fork.
• Repeat.
• You can use won ton wrappers if you prefer.
• Put ravioli into a boiling pot of salted water-they cook very fast.
• When they float to the surface they are done.
• Remove, drain and place in a serving dish, topped with the sauce.
• By the way, I double the sauce!