Sweet pea ravioli are easy to make using won ton wrappers as a starting point. Rosemary scented cream gives this dish an elegant finish.
- 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
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.