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Pea Ravioli as Sweet as Spring

sweet pea ravioliIt’s happened again. I should have known it was going to happen again. It usually happens just this way. I am stuck on peas and can’t get off them.

Yesterday I posted a Pea Pasta dish with mint and lemon zest. I used frozen peas and it was delicious, healthy and easy to make. And what I said is true. I think frozen peas are a terrific vegetable. Especially in the type of hurried situation that I was faced with.

But it is spring. There are lots of reasons to be excited about spring. Fresh sweet peas of all varieties are certainly some of these reasons.

As much as I loved my minty orzo with peas, it did not really scratch that springtime itch I sometimes get. That itch can only be scratched with fresh peas.

And I do not just mean sweet English peas. I mean snow peas and sugar peas. Heck I even mean fava beans (which is technically a legume). But because of the favas bright green color I am making it an honorary pea in this recipe for Sweet Pea Ravioli with Rosemary Cream. Click for recipe.


Nino Franco “Rustico” Prosecco di Valdobbiadene

Wine Pairing: Nino Franco "Rustico"WINE PAIRING

WINE: Nino Franco “Rustico” Prosecco di Valdobbiadene

FOOD: Sweet Pea Ravioli with Rosemary Cream

Opening with aromas of white peach, citrus and apple, this light-bodied Italian sparkler has a creamy carbonated mouth feel. With lively acidity and a cleansing effervescence, it cuts through the ravioli’s cream sauce perfectly.

Although this is a dry wine, notes of sweet spices and pear on the palate compliment the delicate sweetness of the pasta’s pea filling, and the wine’s subtle toastiness holds up to the dish’s full flavors of rosemary and garlic.