basilmomma: Sweet Pea...

For some reason over the years I have developed a Cooking Bucket List of things I was either too afraid to make or knew I would fail at making. I know this sounds odd but admit it...I bet you have a list of things you would do if you could. I know I have one I like to call
I Have 6 Months to Live and I am Going to Do:

I know it's sick but you do these things when words like tumor and radiation enter your life. You make lists, you kick yourself for not doing more. But I'll move on, this is a story for another post :)

Back to the cooking. I love ravioli. I mean LOVE it! I like the idea of these tiny little pillows with a secret inside waiting to be found. I have had so many kinds and really have never had one I didn't like. I have even had a dessert ravioli. Baked, boiled and sauteed...you can't go wrong.

So when I found fresh shelled sweet peas at Meijer the other day inspiration struck me. At first i was going to make a pesto with them served over linguine with a dollop of fresh ricotta. Then as I walked around the store another idea formed....you guessed it. Ravioli!

I have to say that these are pretty simple to put together but they are time consuming so it is best to get a little help. My pictures really don't do them justice and they look like funny little triangles but let me assure you they are awesome. I served them on a plate with garlic infused olive oil and lemon zest but whatever you choose to top them with will work. Like most everything I make there is always an open door there for modifications :)

Sweet Pea Ravioli
1 lemon
12 oz whole milk ricotta (you may have to drain any excess liquid into a sieve)
1 1/2 fresh shelled peas or you could use frozen peas (petite)
Kosher salt/fresh pepper
24 to 36 won ton wrappers

* a note here. I bought all of this at Meijer. The won-ton wrappers were $2, the ricotta was on sale for $1.67 and the peas were $2.50. Do the math, you could never get this at a restaurant for what you paid to make them yourself!

Bring a very large pot of water to boil. Add the peas and boil and blanch until tender, about 2-3 minutes. Take the peas out with a slotted spoon and put into a bowl of ice water to shock them. Leave the water on the stove, maybe just put a lid on it. You will boil your ravioli in this water.

Transfer the peas to a food processor. Add the ricotta, 1 tsp of lemon zest and salt and pepper. Give it a few pulses until incorporated together.

On a cookie sheet lay out several squares of dough. Add a small amount to the center of each one. Wet your finger and trace the outside edge of each wrapper, one at a time.

It is very important that you fold in 1/2, making a triangle and press down at the seam. Make sure you do this step or your pasta will fall apart when put in the water. My first few did this and I bet yours first one will too. That's OK, just fish it out and start over!

Repeat with the rest of the wrappers/filling.

Add in small batches to the boiling water and boil (until they float) about 3 minutes. Use a large slotted spoon or skimmer and gently fish out.
Serve immediately. Drizzle with your choice of oils. A nice lemon olive oil would be great but I was out. I used a garlic infused oil I had made as well as a little lemon zest and fresh cracked pepper.

This was a slam dunk with my kids and they enjoyed watching me make these!