Tag Archives: walnuts

Pea and Edamame Ravioli with Toasted Walnuts and Ricotta



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


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


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)


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!


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.


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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Sweet Potato Cannelloni

I came across a recipe today that I am super excited to make. I wanted to make it with my additions first and then post the recipe later to let you know how it turned out but I had to share it as soon as possible so you could have enough time to prepare it for dinner tonight, too! It’s low-calorie, low-fat and sounds delicious. What a great alternative to have in place of noodles! I plan on adding some chopped kale (about a cup or two), chopped onion (1/2 cup or so), garlic (1 Tbsp. minced) and nutritional yeast (1/4 cup), but if you don’t want to add those or don’t have them, don’t worry about it, I just like to add the things that I love! I figured out the nutritional information for this based on the original recipe (and 8 servings) so keep that in mind of you add anything extra like I do! Click HERE for the recipe (thanks Martha Stewart)!

Nutrition Facts
  8 Servings
Amount Per Serving
  Calories 140.7
  Total Fat 7.4 g
  Saturated Fat 2.0 g
  Polyunsaturated Fat 3.5 g
  Monounsaturated Fat 1.5 g
  Cholesterol 6.4 mg
  Sodium 306.2 mg
  Potassium 267.5 mg
  Total Carbohydrate 12.2 g
  Dietary Fiber 2.1 g
  Sugars 4.9 g
  Protein 7.2 g
  Vitamin A 53.6 %
  Vitamin B-12 3.9 %
  Vitamin B-6 10.9 %
  Vitamin C 12.5 %
  Vitamin D 0.0 %
  Vitamin E 3.6 %
  Calcium 13.1 %
  Copper 12.3 %
  Folate 3.0 %
  Iron 4.1 %
  Magnesium 4.8 %
  Manganese 19.9 %
  Niacin 5.1 %
  Pantothenic Acid     8.8 %
  Phosphorus     14.1 %
  Riboflavin 8.0 %
  Selenium 6.3 %
  Thiamin 5.8 %
  Zinc 4.6 %

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Filed under Vegetables and Vegetarian Dishes