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Tuesday, March 19, 2013

Sweet Pea Ravioli over Caramelized Onion and Squash Puree

Last night I made delicious ravioli using brightly colored vegetables. I liked the idea of making a vegetarian ravioli using simple ingredients. The final product turned out beautifully. The ricotta and pea mixture was very light and fluffy, almost like a pillow. I liked the depth of flavor created by caramelizing the onion alongside the squash. Chives as garnish add light onion flavor rounding out the dish. Kids would love helping make this dish because of the fun colors... something to consider cooking next St. Patrick's day perhaps?! I hope you enjoy this recipe as much as I did!

Sweet Pea Ravioli over Caramelized Onion and 
Squash Puree

1/2 bag frozen sweet peas, thawed 
1/2 container ricotta cheese
1/4 cup cream cheese
1 large squash, boiled and mashed
1 tbsp olive oil 
1 large yellow onion
Salt, pepper, garlic to taste
1 package round won-ton wrappers
1 egg, whisked with 1 tbsp water  
Chives and/or Parmesan for garnish 
2 tbsp melted butter 

In a blender, pulse together peas, ricotta and cream cheese. Add salt, pepper and garlic powder to taste. Set aside in bowl. Next, sliver your yellow onion and saute in pan with olive oil 20 minutes, or until caramelized. Once caramelized,  add to blender with mashed squash, salt and pepper. 

Set up your ravioli station with pea filling, wrappers and egg wash. Add a small dollop of pea filling into center of wrapper (as pictured). With your finger wipe egg wash along edge of wrapper, then fold into a 4 sided star. Continue until all filling is used. To cook, bring large pot of salted water to boil. Gently add your raviolis in small batches until wrapper becomes translucent, only a few minutes. Once done, add squash and onion puree to the bottom of your bowl, top with ravioli, chives and drizzle of butter. Extra cheese optional. 

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