Sweet pea ravioli are easy to make using won ton wrappers as a starting point. Rosemary scented cream gives this dish an elegant finish.
serves 6
Ingredients
- ½ cup heavy cream
- 2 four inch sprigs of rosemary
- 1 clove garlic, peeled and cut in half
- salt and white pepper to taste
- 4 slice bacon
- 3 tablespoon olive oil
- ¼ cup shallots, minced
- 1½ cup fresh english peas shelled
- 1 cup sugar snap peas, thinly sliced; snow peas, thinly sliced; and fava beans, shelled; used in any proportion and combination you li
- 1 bunch italian parsley, leaves only
- 1 cup water
- ⅓ cup dry white wine
- salt and pepper
- 36 wonton wrappers about 3 ½ inches square or round
- 1 egg, lightly beaten
- 4 tablespoon unsalted butter
- ½ cup chicken broth
Directions
ROSEMARY CREAM: In a small saucepan, bring the cream, rosemary and garlic to a gentle boil. Reduce the heat to low and simmer everything for about 6 minutes. The cream should thicken some.
Strain the cream, discarding the solids. Season with a little salt and white pepper. Let the cream come to room temperature before serving
Brown the bacon until crisp in a pan set over medium heat. Drain the bacon well between sheets of paper towels. When the bacon has cooled, chop it into small bits. Set aside until serving time.
RAVIOLI: Place the fava beans in a mixing bowl and cover with boiling water. When the water is cool enough to touch, begin peeling by using your thumbnail to nick a slit in the skin. Pop the fava beans out of their skins by gently pressing each one between your thumb and index finger.
Heat the oil in a medium skillet set over medium heat. Add the shallot; cook stirring occasionally, until translucent, 4–5 minutes.
Add the garlic to the pan and cook until soft, and additional 2–3 minutes.
Lower the heat to low. Then add all the different peas, (but not the fava beans) along with half of the parsley leaves. Stir to coat then add the water and wine; season with salt and pepper.
Simmer the vegetables until the liquid has reduced to about ½ cup. Let the mixture cool slightly before proceeding.
Add the reduced pea mixture and the reserved fava beans to the bowl of a food processor. Puree the mixture.
Working in manageable sized batches layout several wonton wrappers in front of you. Brush the edges of each wrapper with some lightly beaten egg. Place about 1 tablespoon of the pea mixture onto the center of each wonton. Top with a dry wonton; pressing them together at the edges to form a good seal. You may trim the raviolis with a 3‑inch round cookie cutter, or leave un-trimmed for a more rustic appearance.
Repeat the process with the remaining puree. You should get about 18 raviolis.
Working in batches, cook the ravioli in salted simmering water about 2 minutes. They should rise to the surface when fully cooked. Remove the raviolis from the water and set them aside on a parchment-lined tray. Loosely cover the tray with aluminum foil. Continue until all the raviolis are cooked. You may do this an hour or two ahead by placing them single layer on a parchment lined tray, covered with another layer of parchment. But not too far ahead as the wontons can dry out easily. When it is time to serve the ravioli, melt the butter in a very large skillet set over medium heat. When the butter gets frothy, but before it starts to turn brown, add the chicken broth and the raviolis to the skillet tossing and gently stirring them until well coated and warmed through about 3 minutes.
Spoon a little of the sauce into each bowl and top with 4 or 5 raviolis. Garnish with a drizzle of the rosemary cream, additional parsley and some of the reserved chopped bacon bits.
You have my vote! You are helping me through a hard time in my life and it is very much appreciated. You deserve to win. I love visiting your blog as often as I can. You have even written recipies for me and I am very grateful! Thank you for everything.
All right! Congratu-*$&#*-lations, Greg! I was hoping you’d get on the ballots but know how those things go sometimes. I learn so much here and you have been very helpful behind the scenes when I’ve emailed you questions directly. I am thrilled for you, rock on, sir, rock on!
Congratulations Greg. I am happy to make your acquaintance and look forward to exploring your blog. And thanks for stopping by Taste With The Eyes.
Lori Lynn
Hey what do you think about picking wines for the Cooking Italy dishes. It would be so cool to say and “Sippity Sup” recommend this wine would go with this dish very nicely. (linking of course).…think about it, while your tanning and boozing.
I’m going to the opera, which I love, but boozing it up at lunch by the pool sounds a bit more fun.
Landed here via some other blog. What a beautiful space you have here. Congrats on your nomination and best of luck.
Congrats on the nominations, I’ve already voted for you! Your blog is awesome and you’ve inspired me to start my own on a subject near and dear to my heart. Great job, keep up the good work — All the best, Joy
You got my vote…
congrats on the nomination! I started coming to your blog about a month or so ago and I have really enjoy reading your creative and yummy recipes as well
Kudos on the success! It’s obviously well deserved. I stumbled upon your blog for the first time when I saw our names up side by side, but then I spent the next 40 minutes traipsing through recipes and poring over your about page. By about point #32 I had a feeling we were going to be good blogging friends.….
Congratulations again, you’ve got a lovely home(page).
It is no surprise that you received this nomination. You definitely have my vote. You write an awesome blog and it is awesome just for the reasons you listed. Thank you for sharing a part of you with us and for giving us a chance to get to know you!
you have my vote ;]
Congrats on your nomination! Your food photos are beautiful. I really love the overhead/still life shots you’re doing. Great work!
Great to see your name and blog added to the FB award nominations. Congrats!
Congrats on all of your nominations…that is such an awesome honor!! I think that the connections we form through blogging are a wonder…I never expected it when I started. Thanks for your writing, your photos and your knowledge.…you’ve got my vote 🙂 …and my mirror looks much the same…beets, chiles, cheese…
I actually have noticed that your Sippity Soul is pouring into this blog more than ever. And that’s why I keep coming back. It’s a pleasure to read about your life and your passion for food. You have Likability with a capital L and you got my vote GREG with a capital G‑R-E‑G.
Congrats for the nomination! Already voted for best photography blog, really your photos are exceptional 🙂
Cheers!
Gera
Congrats on the nomination! I hope you do well 🙂 Good luck!
–Rachael
Congrats~Felicitaciones~Congratulazioni~Omedetou~
—-I few different ways to say nicely done–congratulations on your nominations!
… is that they hold fast even when one end seems lost (and dazed & confused!) I’ve missed visiting and commenting here, all fault on my part, and I know I’ve missed a lot. But it’s not just your beautiful photographs, inspiring recipes or witty commentary that have drawn me — it’s been the spark of yourself that you infuse in these posts. It’s why I tell people, “I know a great blogger in LA — Greg!”, not just “I read a great blog called SippitySup”. Not too presumptuous, I hope. 😎
Congratulations on your nominations, Greg — you have my votes!
Congrats on your nominations! Will vote for you for the final awards!
…and I have never looked back! I do like the photo where you are looking back to see who is waaay behind you in the votes 🙂
I’m so excited that you were nominated and came out on top! I’m definitely voting for you, your blog is such a joy to read (and view — love your photos!)
Major congratulations!!!
Here’s to you food bloggin dude. You’ve got my vote. Best of luck.
Deb
Well deserved nomination — I am always in awe of the creativity every time I stop by.
You gotta rock foodbuzz! Best of luck..
Hey Greg! Congratulations for beeing nominated on Foodbuzz!
Good luck with the voting!
And most of all, do what you do and have fun while doing it.
Nurit
The best of luck with your nominations, I always love reading your blog.
Your multiple nominations in a variety of categories are a tribute to how much of yourself you share with us as well as how special and talented you are. We just can’t get enough! Best of luck, my friend. It’s been a mighty pleasure to meet you through this blogosphere we call home.
congratulations — you are getting good- and I mean that in a good way…LOL
You deserve those nominations!! You put the many sides of yourself on this blog, which makes is special. You made this place your virtual home and have invited all of us in for a lovely meal each time.
The connection is important but meeting you was pretty cool too 🙂
So happy to see you coming out on top in several of the categories I nom’ed you in. Now I must go and vote!