Green Pea Ravioli With Truffle Butter Sauce

Eat. This.

• Ready In: 1 hr
• Yields: 5 first course servings

Ingredients

• 1  cup frozen baby peas, thawed
• 1  small shallot, finely chopped
• 1 1⁄2 teaspoons olive oil
• 3  tablespoons  freshly grated aged monterey jack cheese or 3  tablespoons parmesan cheese
• 3  tablespoons  fine  fresh breadcrumbs
•  pasta dough or  wonton wrapper
• 1⁄3 cup rice vinegar
• 1⁄8 cup dry white wine
• 1  teaspoon heavy cream
• 1⁄3 cup unsalted butter, cubed and chilled
• 1⁄4 teaspoon  truffle oil (optional)

Directions

1. Force peas through the fine disk of a food mill into a bowl to remove skins.
2. 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.
3. 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.
4. 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.
5. 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.