Peas, Ricotta cheese and mint make a refreshing combination in this savory pasta dish.
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1372 per serving
- 3-1/2 cup frozen peas, cooked and cooled (can substitute butternut squash or cooked sweet potato)
- 1 cup fresh ricotta cheese, (can substitute silken tofu for a vegan option)
- 5 mint leaves
- 1-1/2 teaspoons kosher salt
- 112 wonton wrappers, (enough to make 56 ravioli, 7 per person)
- 2 cup chicken stock, reduced to one cup
- 1 cup cream, reduced to half a cup (optional)
- 3/4 teaspoons kosher salt
- 1/2 teaspoons lemon juice
Heat oven to 350 degrees.
Place peas, fresh ricotta, mint and kosher salt in bowl of food processor and pulse to create a thick, chunky paste. Transfer mixture to bowl.
Have your kids help you make the ravioli. Put a won ton wrapper on a work surface. Spoon a scant tablespoon of the sweet pea mixture into the center of the won ton. Spray the wrapper lightly with water. Carefully place another won ton wrapper on top and seal the edges to make sure no air pockets remain. Set the finished ravioli on a parchment lined sheet pan. Repeat until all are assembled.
Mix together the reduced stock and the reduced cream. Add salt. Just before ready to serve, add the lemon juice.
Meanwhile, in a large pot of heavily salted boiling water, cook the ravioli in batches until tender but firm to the bite, about 3 minutes. When the water returns to a boil and the ravioli floats to the top, test for doneness. With a slotted spoon or skimmer, transfer to a warmed platter and toss gently with the sauce. Serve.