I love these elegant ravioli. I use wonton wrappers so I don’t always have to make pasta dough from scratch. The fact that peas contain antioxidants and are famous for their anti-inflammatory properties makes them all the more sweet.
Makes 4–5 servings
1 package eggless wonton wrappers
Extra- virgin olive oil
3 shallots, minced
3 cups petite peas, fresh or frozen
4 ounces soft tofu, not silken
2 teaspoons brown rice syrup
Cracked black pepper
1˝ cups extra- virgin olive oil
1 shallot, minced
3 cloves fresh garlic, minced
1 teaspoon crushed red chili flakes
1 teaspoon chili powder
1 teaspoon sweet paprika
4–5 fresh whole green onions, green and white parts, minced, including the green part
2–3 sprigs fresh basil, leaves removed, coarsely chopped
1 cup petit peas, steamed until bright green, for garnish
4–5 tips of basil sprigs, for garnish
Make the filling. Place a small amount of oil and shallots in a sauce pan over medium heat. When the shallots begin to sizzle, add a pinch of salt and sauté for 2–3 minutes. Add peas and tofu and cook over low heat until the peas are bright green. Stir in syrup and salt and pepper to taste. Transfer to a food processor and puree until smooth, slowly adding oil by the teaspoon, as needed to create a smooth, thick texture. Set aside to cool before proceeding.
Make the oil while the filling cools. Combine all ingredients except green onion and basil in a sauce pan over low heat, whisking occasionally, for 10 minutes to develop the flavors. Take care not to brown or burn the spices. Turn off heat and re-heat oil when ready to serve.
Make the ravioli. Place a wonton wrapper on a lightly floured, dry work surface. Spoon 1 generous tablespoon of filling onto the center of the wonton. With a wet finger, moisten the outer rim of the wonton. Lay another wrapper on top, aligning it with the bottom layer. Press the edges lightly to seale the ravioli. Repeat with remainder of ingredients.
While making the ravioli, bring a pot of water to a boil with a generous pinch of salt.
When the ravioli are ready to cook, reheat the oil on very low heat. Cook the ravioli in boiling water until they rise to the top of the pot, about 3–4 minutes. Do not overcook. Drain and transfer to a serving platter.
Stir green onions and basil into hot oil and spoon over ravioli. Garnish with peas and basil sprigs and serve immediately.
Note: You can make tiny ravioli by using one wonton wrapper. Simply spoon a teaspoon of filling onto one corner of the wonton; moisten the edges; fold the corner over, forming a triangle. Press to seal and proceed with the recipe.