GREEN PEA RAVIOLI WITH TRUFFLE BUTTER SAUCE
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
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
SECRET GREEN SAUCE SPAGHETTI
Sneak some extra green veg into pesto-based pasta sauce
Provided by Cassie Best
Categories Pasta
Time 17m
Number Of Ingredients 7
Steps:
- Cook the spaghetti following pack instructions. Meanwhile, boil the kettle, put the spinach and peas in a bowl, and cover with boiling water. Leave for about 3 mins until the peas are tender, then drain well. Tip the veg into a food processor or blender, add the basil, pesto, cream and Parmesan, and whizz to make a smooth sauce.
- Drain the pasta, reserving a little of the cooking water, and return to the pan. Pour over the sauce and return to a low heat to cook for a few mins, until the sauce clings to the spaghetti. Add a little pasta water if it looks too dry, season to taste and serve with extra Parmesan and scattered with basil leaves, if you like.
Nutrition Facts : Calories 549 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
GREEN PEA SAUCE FOR RAVIOLI AND PASTA (VEGAN)
I took this from a recipe I saw on the Zaar, but jazzed it up a little. I was intrigued at how few ingredients it had but looked so elegant! But I decided to jazz it up a little with the addition of lemon, parsley, and pepper. Green onions are preferable but a small white onion or a shallot will do in a pinch. This is very easy and whips up fast!
Provided by the80srule
Categories Sauces
Time 15m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put all the ingredients into a pot together and bring to a boil.
- Cook uncovered for 3-5 minutes, until the peas have turned tender. Fresh peas won't take long; if you're using REALLY frozen ones like I did you might at least 6-7 minutes.
- Puree in a blender or food processor until totally smooth; it will be a thin sauce. Can be eaten right away or chilled for future use. Keeps for about a week, but freezes well.
Nutrition Facts : Calories 57.3, Fat 0.3, SaturatedFat 0.1, Sodium 366.7, Carbohydrate 10.7, Fiber 3.3, Sugar 3.8, Protein 3.7
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