We are very excited to share this spring recipe with you! We are doing an instagram collaboration with Annie Garcia of @whatannieseating, www.whatannieseating.com and a host of other wonderful chefs to celebrate the PEA! Spring has sprung and it is time to start coming out of hibernation. The colors are brightening, the food gets a little sweeter and a little lighter. This recipe is one of my mom's specialties. She is a brave cook who tosses caution to the wind and often embarks on bigger cooking projects than I do in the day to day. This homemade ravioli with sugar snap pea puree is a wonderful recipe that celebrates all we love about spring. The filling has just a hint of sweetness and the simple garlic sauce lets the peas shine. If you don't have time to make the ravioli, simply do the sauce with store bought, no harm no foul!
Sugar Snap Pea Puree Ravioli with Garlic Butter Sauce
5-dozen or so Ravioli
1 ½ cups of fresh sugar snap peas, shelled
¼ cup chives, minced
1/3 cup of vegetable broth
½ teaspoon of salt
3 oz. fresh mozzarella
For ravioli dough:
3 cups flour
3 tablespoons of milk
1 egg yolk, whisked
1 stick of butter
2 cloves garlic, minced
½ cup shelled peas
1/2 tsp salt
For dough, place flour, eggs and milk into stand mixer with paddle attachment and mix until dough forms. Remove from mixer and knead on counter until smooth. You can also do this in a food processor.
Let rest for half an hour.
For filling, steam peas until crisp tender, then puree in blender with vegetable broth and salt. Add mozzarella and briefly blend. Fold in Chives and set aside.
Divide dough into quarters and run through pasta machine. Start at 1, run through then fold into thirds. Rotate so seams face the machine then repeat 2 more times. Then, continue process until you reach 6 on the machine.
Lie out sheets of pasta and place 1 teaspoon of filling every inch, inch and a half. Dab egg yolk along edges and in between filling then cover with another sheet of pasta. Run over edges with your fingers and cut with a ravioli cutter or knife into a square. Place finished ravioli on a floured board. You can also use cookie cutters
In a sauté pan, place butter, and garlic. Slowly melt butter and when it is foamy, turn heat to low and add peas and 1/2 teaspoon of salt.
Bring water to a boil and drop in ravioli, don’t crowd the pot. When ravioli floats to the surface, they are done, about 2-3 minutes. Toss with sauce and serve immediately.
*for garnish, you can steam a few whole sugar snap peas and toss with pasta and sauce.
*Uncooked ravioli can be easily frozen. Place on a sheet tray and freeze individually, then once frozen combine into a Ziploc for future use.
*if making pasta is too time consuming, serve sauce with pre-made cheese ravioli
Be sure the check out these wonderful instagram accounts, blogs, and the hashtag, #easypeasyforspring to see what recipes they came up with to celebrate spring and the pea!
Here are their instragram names:
@Bondandtaylor, @Amandaskrip, @Thegirlfromthe3rdfloor, @Pricklyfresh , @Mindyscookingobsession, @Cocoaandsalt, @theGoodcooker, @Blackthornpublishing, @Days_of_food, @Marypardoux, @Smartinthekitchen, @Cooksandkid, @My.recipe.addiction, @Thewholeelchilada, @Gobblethecook,
@Weelicious , @Pamelasalzman, @Feedtheswimmers
@Gingeredwhisk, @Its_a_vegworld_afterall, @Blossomtostem,
@whatannieseating, @holajalapeno @somethingnewfordinner
And, here are their blogs:
A square meal is satisfying, nourishing, complete.
A round table includes all.