Pea and Edamame Ravioli with Toasted Walnuts and Ricotta

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Pea and Edamame Filling

1 16oz. package frozen peas
1 12oz. package frozen, shelled edamame
1 tablespoon olive oil
4 cloves of garlic, thinly sliced
2 tablespoons lemon juice
1 to 2 tsp. freshly cracked pepper
freshly ground salt, to taste

Bring a large pot of water to a boil and cook the peas and edamame for about 5 minutes. Drain, reserving some of the cooking water. Transfer to a food processor, and puree, adding water if needed to reach a creamy consistency.

Meanwhile, heat olive oil in a small skillet and cook the garlic until lightly browned and tender. Fold into pureed peas along with the lemon, pepper, salt

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this is what the pea and edamame mixture will look like when done

Now to make the Ravioli

Pea & Edamame filling
wonton wrappers
ricotta cheese, drained for a few hours
butter, about 1 tablespoon per serving
chicken broth, about 1/2 cup per serving
walnuts, lightly toasted

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here I have the ricotta draining in the strainer. My strainer wasn’t as fine sieve as I wanted so I put down a few coffee filters (you could also use cheese cloth if you have it handy, which I didn’t)

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if you’re not going to use all of the raviolis right away, lay them flat on a sheet pan and freeze them. Once they’re frozen you can put them in a container and pull them out of the freezer as needed!

Directions

Prepare the raviolis by putting a small amount of the pea and edamame filling onto each wonton wrapper. Wet the edges and press together into a triangle. Set aside.

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Preheat oven to 400ºF. Place a sheet of foil on a baking sheet and spray with nonstick cooking spray. Transfer the ricotta the baking sheet, spreading it out. Spray with olive oil spray and sprinkle on a little bit of salt and pepper, to taste. Bake for about 15 minutes, until lightly browned, and set aside.

Meanwhile, bring a pot of water to a boil, and heat the butter in a large skillet over medium heat. Cook the ravioli until tender, about 5 minutes. Let the butter brown slightly (DON’T BURN IT!) Add the chicken broth, bring to a boil and simmer for a few minutes. Remove the ravioli from the water and add to skillet with the browned butter sauce; stir and saute briefly.

Serve ravioli with crumbled ricotta cheese over and toasted walnuts.

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