Adapted From O’Hara, Julie. Seasonal Sensations. Clean Eating Magazine. (Vol 4, Issue 5). June 2011. page 46.
My Comment: Now this was a delicious spring recipe — the fresh flavor of peas and the brilliant green color made it pleasing to the palate and the eye. I suppose a purist would make the ravioli dough; that just not for me right now. I did however find making my own ravioli enjoyable and not that difficult to accomplish, even on a weeknight. I did not use chicken broth – preferred to make this vegetarian.
1 TBS extra virgin olive oil
1 medium shallot, finely chopped (about 1/4 cup)
1 clove garlic, finely chopped
1/2 cup low sodium vegetable (or chicken broth)
1- 1/4 cups fresh or frozen peas, divided
Sea salt and fresh ground pepper
1/3 cup low-fat ricotta
5 TBSP grated Pecorino Romano cheese, divided
2 TBSP chopped fresh chives (plus additional for garnish)
1/2 tsp lemon zest
32 whole-wheat wonton wrappers
1. In a medium saucepan, heat oil on medium. Add shallot and cook until soft and translucent – about 3 minutes. Add garlic and cook additional 1 minutes, sitrring constantly. Add broth and bring to a simmer. Add 1 cup of the peas and simmer until just tender (2-3 minutes). Season with salt and pepper. Using a slotted spoon, remove the peas and shallots from the broth and place in a food processor.. Cover the saucepan to keep the broth warm and set aside. To food processor, add ricotta, 3 TBSP romano, chives and lemon zest. Puree, taste and adjust seasonings.
2. Bring a large pot of water to boil while you make the ravioli. Arrange a small bowl of water and baking sheet near your work area. Place 2 wonton wrappers in front of you; keep the remaining wontons under a towel to keep them from drying out. Place 1 TBSP of the pea mixture; dip finger in water and moisten the edges of the wonton wrapper. Place the second wrapper over the top and press together firmly to seal. Transfer to the baking sheet. Repeat with remaining materials.
3. Just before cooking ravioli, return reserved broth to a simmer. Add remaining 1/4 cup pease to broth and cook uncovered for about 2 minutes.
4. Meanwhile, add ravioli to pot with boiling water and cook for 2 minutes or until dough is al dente and ravioli rise to the surface. Remove with slotted spoon or skimmer (4 bowls) and divide broth mixture over all four bowls. Garnish with remaining Romano and garnish with chives.
Serves 4. Nutrition: Calories 414, 9 g fat, 68 g carbohydrates, 12 g fiber, 21 g protein.