I started my new schedule at work this week. A lot of work, a lot of meetings, a lot of training left. It’s fantastic, but it has left. Me. Tired.
So tired, in fact, that it is taking me forever to write this post. I’m trying to be funny and clever and interesting, but it just doesn’t seem to be happening for me. So, I’m sitting here, with a piece of blood orange/chocolate tart (later this week
I made this dinner a couple of weeks ago, after reading Joy’s post on her green pea pesto ravioli. It sounded so good, I had to try it for myself.
I decided to substitute half of the green peas for asparagus for a fresh, springy flavor. I also omitted the breadcrumbs because, umm, I forgot them. They turned out so fresh and green and bright, just completely delicious. I made a very simple white wine/butter sauce to go with them; light and tangy and just perfect for these little springtime raviolis. I tossed a few extra asparagus in with it, and topped it all off with fresh grated Parmesan cheese. Yum.
I wish I had more to say, I wish I had a clever anecdote to share with you all today. But this exhaustion is starting to seep in a bit. So I’ll just leave you with this incredibly delicious meal. Make it. You’ll love it.
And maybe you’ll have a little more energy after making this dinner than I did.
Green Pea and Asparagus Ravioli
(adapted from Joy the Baker’s recipe here)
8 oz. frozen peas
8-10 asparagus spears
2 garlic cloves, minced
zest and juice of one lemon
1/4 cup fresh sage, chopped
1/2 cup grated Parmesan cheese
1/4 cup olive oil
salt and pepper to taste
1 package wonton wrappers
Bring a pot of salted water to a boil. Add in frozen peas and asparagus. Blanch until bright green, about 2 minutes. Immediately remove and drain.
In a food processor, combine peas, asparagus, garlic, lemon zest, lemon juice, sage and Parmesan. Pulse until broken down and well combined. With the food processor going, drizzle in the olive oil until contents become a smooth paste. Salt and pepper to taste.
On a clean countertop, lay out a wonton wrapper with a point towards you. Spoon on about 1/2 teaspoon of the pea and asparagus mixture right into the center of the wonton wrapper. Dip your finger into a bowl of water and wet the two top sides of the wonton wrapper. Pull the bottom corner up to the top corner and smooth to seal. Be sure to push out any air trapped in the center. Wet one of the folded corners and pull both over each other, wrapping around the center of the ravioli, like a diaper. Smooth to seal.
Boil a pot of salted water. Add the ravioli and cook until floating to the surface, about 3 minutes. Drain and serve with white wine sauce immediately.
White Wine Sauce
1/2 bottle dry white wine
juice of one lemon
4 Tbsp. (1/2 stick) salted butter
In a medium saucepan, bring wine and lemon juice to a boil. Reduce heat to medium and simmer until reduced by half, about 10-15 minutes. Whisk in butter, 1 Tbsp. at a time, until melted and emulsified.