GREEN PEA PESTO
I came up with this recipe when I found myself with a plethora of frozen peas. A friend of mine was leaving the country for 6 weeks and I ended up with 5 bags of frozen peas from her freezer. This is a heavier, sweeter twist to traditional basil pesto. Goes well with pasta or spread over bread and covered with cheese...yum! Add more lemon juice, basil, or garlic to taste.
Provided by Katy Hopkins
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Bring a small saucepan of water to a boil; add the peas and cook until softened. Drain.
- Blend the peas, Parmesan cheese, garlic, lemon juice, basil, and pepper in a blender; while the it blends, stream the olive oil into the mixture.
Nutrition Facts : Calories 27.6 calories, Carbohydrate 1.6 g, Cholesterol 0.8 mg, Fat 2 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 25.1 mg, Sugar 0.5 g
RAVIOLI DI RICOTTA E ASPARAGI CON SALSA DI PISELLI
Categories Pasta Vegetable Vegetarian Ricotta Mint Asparagus Pea Spring Noodle Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Bring first 4 ingredients to boil in small saucepan. Cook uncovered until peas are just tender, about 3 minutes. Cool slightly. Transfer mixture to blender; puree until smooth (sauce will be thin). Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Rewarm before using.)
- Cut top 3 inches off asparagus; cut into 1/2-inch lengths. Cook in saucepan of boiling salted water until tender, about 3 minutes. Drain; place in bowl of ice water. Drain; pat dry. Mix cheese and mint in medium bowl. Stir in asparagus. Season with salt and pepper; mix in egg.
- Follow directions for making and rolling Fresh Egg Pasta dough into sheets. Starting 1 inch from 1 short side of 1 pasta sheet, drop ricotta filling by rounded teaspoonfuls down center of sheet, spacing mounds 2 inches apart. Brush pasta edges and between mounds of filling lightly with water. Cover with second pasta sheet, pressing down around filling to eliminate air pockets and to seal. Using fluted pastry wheel, cut pasta between filling, trimming sides to form 2- to 2 1/4-inch ravioli. Repeat with more pasta and remaining filling, making about 36. (Reserve remaining pasta for another use, cutting into shapes and drying on floured work surface.) Place ravioli on floured baking sheet; let dry 30 minutes. (Can be made 6 hours ahead. Cover; chill.)
- Working in 2 batches, cook ravioliin very large pot of boiling salted water until just tender, stirring gently, about 3 minutes. Drain ravioli. Divide hot pea sauce among 6 plates. Top with ravioli. Drizzle with olive oil and serve.
RAVIOLI WITH PEAS, TOMATOES AND SAGE BUTTER SAUCE
Make and share this Ravioli With Peas, Tomatoes And Sage Butter Sauce recipe from Food.com.
Provided by Marie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large, deep skillet.
- Add sage and parsley and cook over medium heat until butter starts to brown, about 3 minutes.
- Add cooked ravioli and lemon zest and toss to coat.
- Add peas and tomatoes and toss until heated through.
- Add salt and pepper to taste.
- Add parmesan cheese and toss to combine.
ARTICHOKE AND WHITE BEAN RAVIOLI WITH FRESH GREEN PEA SAUCE, PIQUILLO PEPPER-BLACK OLIVE RELISH AND RICOTTA SALATA
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Heat olive oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the sliced artichokes and cook for 2 to 3 minutes. Add the beans and horseradish, stir to combine and season with salt and pepper to taste. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines of the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well.
- Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain and serve immediately.
- For the Green Pea Sauce: Place peas and vegetable stock in a medium saucepan and cook until peas are very soft. Place mixture in a blender and blend until smooth. Strain back into the pan and bring to a simmer. Cook until the mixture has thickened slightly. Season with coriander, lemon zest, cilantro and salt and pepper to taste.
- For the Piquillo Pepper-Black Olive Relish: Combine all ingredients in a medium bowl and season with pepper. Let sit at room temperature for 30 minutes
- To Assemble: Place 5 ravioli in each bowl. Ladle green pea sauce over the ravioli, garnish with ricotta salata and cilantro.
GREEN PEA SAUCE FOR RAVIOLI AND PASTA (VEGAN)
I took this from a recipe I saw on the Zaar, but jazzed it up a little. I was intrigued at how few ingredients it had but looked so elegant! But I decided to jazz it up a little with the addition of lemon, parsley, and pepper. Green onions are preferable but a small white onion or a shallot will do in a pinch. This is very easy and whips up fast!
Provided by the80srule
Categories Sauces
Time 15m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put all the ingredients into a pot together and bring to a boil.
- Cook uncovered for 3-5 minutes, until the peas have turned tender. Fresh peas won't take long; if you're using REALLY frozen ones like I did you might at least 6-7 minutes.
- Puree in a blender or food processor until totally smooth; it will be a thin sauce. Can be eaten right away or chilled for future use. Keeps for about a week, but freezes well.
Nutrition Facts : Calories 57.3, Fat 0.3, SaturatedFat 0.1, Sodium 366.7, Carbohydrate 10.7, Fiber 3.3, Sugar 3.8, Protein 3.7
RAVIOLI ALFREDO WITH PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the ravioli.
- Combine the butter, cream and peas in a large skillet and bring to a simmer over medium heat; cook 1 minute. Add the ravioli, cheese, nutmeg and a splash of the reserved cooking water to the skillet and toss. Add more cooking water to thin the sauce, if needed. Season with salt and pepper. Divide among bowls and top with the parsley.
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- Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions. Drain and set aside. You can drizzle a little olive oil over the ravioli and stir so it doesn’t stick together.
- To make the sauce, melt the butter in large skillet over medium heat. Add the shallot and garlic and cook for 1 minute. Whisk in the flour and slowly pour in the broth. Whisk in the lemon zest and lemon juice.
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Reviews 6Category Main DishCuisine ItalianEstimated Reading Time 4 mins
- Bring a large pot of water to a boil. Place peas in a strainer and set in boiling water for 1 minute. Rinse peas with cold water. Add salt to the boiling water for cooking pasta.
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5/5 (3)Total Time 10 minsCategory MainCalories 443 per serving
- Bring 2 saucepans of water to the boil (1 large-ish, and 1 small). Add the spaghetti to one, and the peas to the other.
- When the peas are cooked (about 4 minutes), drain and tip into a blender or food processor, but set aside a few tablespoons to serve whole.
- Add to the blender the spinach, basil, mint, juice of the lemon, garlic and pine nuts, then blitz until smooth. Add some water, a little at a time, until it reaches a sauce-like consistency. Taste and season with salt and black pepper as required.
- When the spaghetti has cooked, drain it, then return it to the saucepan. Pour in the sauce, return the pan to a gentle heat and mix well to combine as the sauce warms through. Serve immediately scattered with the remaining peas.
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- Add the peas to a blender. (Reserve 2 tablespoons if using frozen for garnish.) Then add the cheese, basil, garlic, salt, and pepper. Pour in ⅓ cup of the olive oil. Puree on high until smooth. Add the remaining olive oil and puree again.
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Reviews 2Servings 4Cuisine Plant-BasedCategory Pasta & Noodles
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Reviews 22Calories 249 per servingCategory Pasta
- Measure and prep all the ingredients so the sauce can be made quickly. This will assure your sauce will be done when the ravioli is done.
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