Introducing a delightful culinary journey with our Pea and Parmesan Wonton Ravioli extravaganza! These handmade wonton wrappers envelop a savory filling of sweet peas, Parmesan cheese, and aromatic herbs, creating a symphony of flavors in every bite. Accompanying this delightful entree are three equally enticing recipes: a vibrant Pea Shoot Salad with zesty Lemon Vinaigrette, an indulgent Parmesan Crusted Chicken Breast with a crispy golden crust, and a tantalizing No-Churn Parmesan Garlic Ice Cream for a sweet and savory finale. Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
PARMESAN PEAS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 18m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a large saute pan, add the oil and shallots over medium heat and cook shallots until they are transparent and tender, about 5 minutes. Add the peas and warm through. Next add the heavy cream and Parmesan and continue to cook until all of the cheese has been incorporated. Adjust seasoning just before serving and, if you like, sprinkle with chopped fresh mint.
FRESH PEA RAVIOLI WITH CRISPY PROSCIUTTO
Provided by Claire Robinson
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F.
- Heat the oil in a skillet, over medium heat. Add the prosciutto and cook until crisp. Remove and drain on paper towels. Set aside.
- Lightly oil a serving plate with some of the prosciutto crisping oil and put it in a warm oven until ready to serve.
- Drain the ricotta of excess moisture in a fine mesh sieve for 10 to 15 minutes.
- Bring a large pot of salted water to a boil over medium heat. Add the peas and blanch them until just tender, about 2 to 3 minutes. Transfer the peas to an ice water bath, to shock and stop the cooking and preserve the color. Keep the pot of hot water on the stove to cook the ravioli.
- Transfer the peas to a food processor and puree with the drained ricotta and salt and pepper, to taste. Put a teaspoon (or more depending on wonton size) of the pea mixture in the center of each wonton wrapper; avoid overfilling. Dampen the inside outer edges of wonton with water and fold, pinching around the borders to ensure that the ravioli is well sealed. Repeat with the remaining wonton wrappers and filling.
- Bring the pot of hot water to a boil over medium heat.
- Drop the ravioli, in batches, into the boiling water and cook until tender and the wrapper becomes slightly translucent, about 3 minutes. With a slotted spoon or skimmer, transfer the cooked ravioli to the lightly oiled serving plate. Drizzle with lemon infused olive oil and top with crispy prosciutto and a few peas. Serve immediately.
PARMESAN PEAS
Steps:
- Melt the butter in a medium skillet over medium heat. Add the shallots and a pinch of salt and cook until soft and translucent, about 4 minutes.
- Stir in the peas and 1/2 teaspoon salt and cook until the peas are soft but still bright green, 2 to 3 minutes. Add the lemon juice and toss. Remove from heat and stir in the Parmesan and a generous pinch of black pepper. Serve hot.
SPRING PEA RAVIOLI
Make and share this Spring Pea Ravioli recipe from Food.com.
Provided by Alyssia Mind Over
Categories < 60 Mins
Time 35m
Yield 32 ravioli
Number Of Ingredients 9
Steps:
- Combine filling ingredients in a food processor, seasoning to taste.
- Fill each wonton wrapper with 1 heaping teaspoon of filling.
- Brush the edge of the wonton wrapper with water, fold over the wonton to meet corners, and seal the edges shut, pressing out the air as best you can.
- Repeat with all of the wonton wrappers and filling, keeping the assembled pieces covered with plastic wrap to prevent them from drying out.
- Bring a pot of water to a boil and drop 5-8 ravioli pieces in the boiling water at a time, cooking for 3-4 minutes. Remove with a slotted spoon.
- Serve and drizzle with olive oil, and a sprinkle of salt, pepper and parmesan.
Nutrition Facts : Calories 58.1, Fat 2.4, SaturatedFat 1.4, Cholesterol 14.2, Sodium 97.6, Carbohydrate 5.7, Fiber 0.3, Sugar 0.3, Protein 3.4
Tips:
- Choose wonton wrappers that are fresh and pliable: Stale or dried-out wrappers will be more difficult to work with and may tear easily.
- Moisten the edges of the wonton wrappers before sealing: This will help to ensure that the ravioli seals properly and prevents the filling from leaking out.
- Don't overstuff the ravioli: Too much filling will make the ravioli difficult to seal and may cause them to burst during cooking.
- Cook the ravioli in a large pot of boiling water: This will help to prevent the ravioli from sticking together.
- Serve the ravioli immediately with your favorite sauce: A simple tomato sauce or a creamy pesto sauce are both great options.
Conclusion:
Pea and Parmesan wonton ravioli is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The ravioli can be made ahead of time and frozen, making them a great option for busy weeknights. With a few simple tips, you can make perfect pea and Parmesan wonton ravioli every time.
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