Saturday, May 8, 2010

Lemon Broth with Green Pea Ravioli

1 c. frozen baby peas, thawed
1 small shallot, finely chopped
1 1/2 tsp. olive oil
3 Tbls. finely grated Parmesan cheese
3 Tbls. fine fresh bread crumbs
salt and freshly ground pepper
18 wonton wrappers
4 c. chicken stock
1 galic clove, smashed
1 tsp. finely grated lemon zest

Garnish: chopped fresh parsley

Make the filling:
The recipe told me to force the peas through a food mill into a bowl to remove skins. That made for a great picture. But I turned that thing for a good 5 minutes and had nothin' in the bowl. So, I visualized whirled peas and stuck those babies in the blender with about a tablespoon of water.
Cook the shallot in oil in a small skillet over medium low heat. Cook until soft. This will smell incredible and make your husband come down from watching ESPN Sport Something and say 'What's cookin?"

Remove from heat and and stir in the peas, cheese and bread crumbs. Season with salt and pepper.

Put 1 wonton wrapper on a lightly floured surface (keep the remaining wrappers covered). Mound a level teaspoon of filling in center of the wrapper. Less is more here. Lightly dampen edges of wrapper with a fingertip dipped in water, and fold over to form a triangle, pressing down around filling to force out air. Press edges together firmly to seal. Moisten one end of long side of triangle and fold opposite end over, creating a little hat shape, then pinch together to seal.
Transfer to a dry kitchen towel or plate and continue until the filling is gone. Appox. 18 total.

Cook the Ravioli:
Combine the stock, garlic zest, and salt and pepper to taste in a saucepan and bring to a simmer.
Meanwhile, cook ravioli in a large pot of boiling salted water for 2-3 minutes, drain.
Divide ravioli among six soup plates and ladle broth over them; discard garlic. Garnish with the parsley.

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