Friday, October 30, 2015

Green Pea & Parmesan Wonton Ravioli with Brown Butter

Special, but easy to make, these Green Pea & Parmesan Wonton Ravioli with Brown Butter are so delicious and take almost no time at all to prepare!

Wonton Ravioli are homemade ravioli made by using wonton wrappers instead of homemade pasta. Wonton wrappers are the perfect substitute for homemade pasta sheets because they're thin, delicate, and are all ready to go.

For my filling, I used a delicious combination of green peas and parmesan. A wonderful compliment to the filling is brown butter, in which I let the cooked ravioli toast for a minute to lightly crisp the edges. Same thought as if you were making pierogies with butter and onions. 

Green Pea & Parmesan Wonton Ravioli with Brown Butter
Serves 2-4
  • 12 oz package wonton wrappers
  • 2 cups frozen green peas
  • 1/4 cup diced onion
  • 3 cloves garlic, minced
  • 1/2 cup parmesan, shredded
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons olive oil
  • 4 tablespoons butter
Bring water to a boil in a pot. Add peas and boil until very soft, about 5 minutes. Then drain and set aside.

Meanwhile, heat 1 tablespoon olive oil over medium heat in a large skillet, cook onion and garlic until soft, about 5 minutes.

Add peas and onion mixture to a food processor or blender. Pulse to break up slightly. Add parmesan, remaining tablespoon olive oil, salt, and pepper. Puree until smooth.

Take a wonton wrapper and scoop about 1/2 to 1 tablespoon of the filling onto the middle of the wrapper. With a pastry brush, brush a little water around the filling and the edges. Press another wrapper over the filling, pushing out any air bubbles. Press and seal edges. Repeat until filling is gone. 

Bring a pot of water to a boil. Add ravioli, about 4-6 at a time, and cook about 30-60 seconds. Carefully remove cooked ravioli. 

In the same skillet used to brown the onions and garlic, add the butter and melt on medium-low heat. The butter should start to brown. When the ravioli are cooked, carefully transfer drained ravioli to brown butter and crisp for 1 minute, or until lightly browned.

Serve and enjoy!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.