Green Pea Ravioli With Truffle Butter Sauce
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
5 first course servings
ingredients
- 236.59 ml frozen baby peas, thawed
- 1 small shallot, finely chopped
- 7.39 ml olive oil
- 44.37 ml freshly grated aged monterey jack cheese or 44.37 ml parmesan cheese
- 44.37 ml fine fresh breadcrumbs
- pasta dough or wonton wrapper
- 78.78 ml rice vinegar
- 29.57 ml dry white wine
- 4.92 ml heavy cream
- 78.78 ml unsalted butter, cubed and chilled
- 1.23 ml truffle oil (optional)
directions
- 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.
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RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California