Greenpearavioliwithtrufflebuttersauce Recipes

Steps:

• Put all the ingredients into a pot together and bring to a boil.
• Cook uncovered for 3-5 minutes, until the peas have turned tender. Fresh peas won't take long; if you're using REALLY frozen ones like I did you might at least 6-7 minutes.
• Puree in a blender or food processor until totally smooth; it will be a thin sauce. Can be eaten right away or chilled for future use. Keeps for about a week, but freezes well.

Steps:

• Preheat the oven to 250 degrees F.
• Heat the oil in a skillet, over medium heat. Add the prosciutto and cook until crisp. Remove and drain on paper towels. Set aside.
• Lightly oil a serving plate with some of the prosciutto crisping oil and put it in a warm oven until ready to serve.
• Drain the ricotta of excess moisture in a fine mesh sieve for 10 to 15 minutes.
• Bring a large pot of salted water to a boil over medium heat. Add the peas and blanch them until just tender, about 2 to 3 minutes. Transfer the peas to an ice water bath, to shock and stop the cooking and preserve the color. Keep the pot of hot water on the stove to cook the ravioli.
• Transfer the peas to a food processor and puree with the drained ricotta and salt and pepper, to taste. Put a teaspoon (or more depending on wonton size) of the pea mixture in the center of each wonton wrapper; avoid overfilling. Dampen the inside outer edges of wonton with water and fold, pinching around the borders to ensure that the ravioli is well sealed. Repeat with the remaining wonton wrappers and filling.
• Bring the pot of hot water to a boil over medium heat.
• Drop the ravioli, in batches, into the boiling water and cook until tender and the wrapper becomes slightly translucent, about 3 minutes. With a slotted spoon or skimmer, transfer the cooked ravioli to the lightly oiled serving plate. Drizzle with lemon infused olive oil and top with crispy prosciutto and a few peas. Serve immediately.

Steps:

• Bring a big pot of salted water to a boil; add in ravioli and cook until al dente, 7-9 minutes for frozen, 3-4 minutes for fresh.
• Meanwhile, melt the butter in a big skillet over medium heat; cook until lightly browned, about 5 minutes.
• Stir in walnuts and chopped sage; cook for 1 minute.
• Season with salt and pepper; remove from heat.
• Drain the pasta and transfer to a large platter; pour the butter sauce over the pasta and top with the parmesan cheese.
• Toss to coat; serve immediately, topped with more pepper and whole sage leaves.

Steps:

• 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.