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
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.