So this weekend marked the opening of the Collingswood Farmer's Market...which I've written about a time or two or twenty on my blog over the years (see more at the bottom of this post)J
Going through the old posts on the market is like a time capsule! Really didn't anticipate in that first 2010 post that in 2016 we'd be bringing our TWO CHILDREN to the market with us. I mean...what just happened??
ANYWAY...so back to the exciting news that I & a few other awesome JERSEY bloggers are joining forces with the Collingswood Farmers Market to highlight fresh produce and develop recipes based on the seasonal produce de jour of the moment. And there's nothing I heart more than eating in SEASON....weeeeeeeeeeee! So for my debut post, I thought I'd whip up a little recipe based on your favorite little green veggie: SPRING PEAS.
Make that: Quick spring pea ravioli in brown butter garlic sauce...
Sounds FANCY, right?? Ya wanna know the kicker?? These couldn't be easier...courtesy of one little 'cheat' ingredient. But shhhhh...don't tell anyone, so they can think you made these from scratch. And you know I have a heart for 'from scratch' ravioli...but sometimes ya just gotta move it along in life and get that dinner on the table in under 30 minutes, ya know what I mean? Even better: you can make the ravioli ahead and freeze them so you can have dinner on the table in under 15 minutes...weeeeeeeeeeeeeeeeeeeeee!
We'll start out with those beautiful green peas, which need to be steamed over boiling water for 3-4 minutes....
...and here's the TRULY hardest part of this recipe: ya gotta let em cool for a little bit once they're cooked. Seriously, that's the hardest part and the only reason this isn't an under 30 minute meal from the jump.
Once the peas are cool, ya toss em in a food processor or blender with these other luscious ingredients...
...and puree until it looks like THIS:
I kinda liked the idea of skipping the usual ricotta filling here. Gives more chance for the PEAS to shine through, ya know?
And then it's time to break out the magic ingredient for QUICK & easy ravioli...
I know, I know and Grandmom forgive me, but they WORK for raviolis in under an hour. Sometimes ya just gotta take the shortcut, give yourself a break and make life EASY.
Then it's time to line up the usual suspects: A cookie sheet, peas, wonton wrappers + a small bowl of water...
...and get to work.
Add a rounded teaspoon of pea puree to each wrapper.
Add a little water around the edges...
...and fold the wrapper around the peas...
...and pinch to seal.
And then do that a bunch more times...
I also like to give the center a little smooooosh to kinda spread out the peas. More peas per bite, ya feel me?
The 4-year old crowd can also totally get involved here...
You may end up with a few mish-mosh shaped ones, but who cares?J
You could pop the sealed ravioli on the cookie sheet into the freezer and freeze until solid before transferring to a freezer bag for later use OR you can just move on to the next step...
Next step: Time to cook the raviolis! You COULD boil them but why worry about any of them breaking open? This pan sear process is not only fool-proof, BUT you also get a little crispy texture to each rav' and how can you not love that bonus? Add the ravioli (fresh or frozen) in a single layer directly to a pan that has been drizzled with a little oil & heated over medium heat...
Let them cook up for a few minutes (fresh took about 3-4 minutes, but the frozen ones take about 5-6 minutes) until the bottoms get a nice sear and a pretty crisp...
Once the ravs are crisp, it's time to add about 1/4-1/3 cup of water to the pan...
SIZZLE!
...and then pop a lid on the pan to help finish cooking up the ravioli.
After 3-4 minutes, pop the lid off and let the water finish evaporating. And then: THAT'S IT! How easy is that??
And speaking of easy, while the ravioli are working, you can get to work on the QUICK brown butter garlic sauce.
Heat the butter in the pan over medium-low heat...
And allow the butter to melt until it begins to turn slightly golden brown...swoooooooon. Give the pan the occasional swirl to check the color as you go.
Next, toss in the diced garlic cloves and allow to cook for another minute or two, until fragrant. DO NOT let the garlic burn...or you'll have to make that 4 minute pan sauce all over againJ
And then drizzzzzzllleeee that beautiful sauce over those browned & crisped ravioli....
AMIRIGHT??
How GORGEOUS is that green?? It doesn't even look real. A true sign that those peas are picked at the peak of freshness. Viva la spring peas.
Spring Pea Ravioli in a Quick Brown Butter Garlic Sauce
Serves 4
- 1 cup fresh peas
- 1/2 cup grated cheese
- 1/2 cup fresh basil
- 1 teaspoon olive oil
- 1 teaspoon lemon zest
- salt & pepper, to taste
- 1 package wonton wrappers
- 4 tablespoons butter
- 2-4 diced garlic cloves, to taste
- lemon zest & Parmesan cheese, to taste
- Steam fresh peas over boiling water for 3-4 minutes. Let cool.
- Puree peas, cheese, basil, olive oil, lemon zest and salt & pepper until blended.
- Lay out wonton wrappers on a cookie sheet. Fill each wrapper with a rounded teaspoon of pea puree. Edge each wrapper with a little water and seal wrapper around the puree. Press fingers around edges to seal completely. You can also freeze ravioli on cookie sheet and then transfer to a freezer bag once frozen solid. They'll stay for several months.
- Heat a large skillet with a drizzle of oil over medium heat. Add ravioli in a single layer to pan and allow the bottoms to crisp, 3-4 minutes. (frozen will take about 5-6 minutes).
- Add 1/4-1/3 cup of water to the pan and cover. Steam ravioli for about 3-4 minutes before removing the lid and allowing the water to finish evaporating.
- Top with garlic browned butter sauce (recipe below), and a sprinkle of Parmesan and lemon zest.
- Add butter to a small pan and let melt over medium-low heat for about 5 minutes, until golden. Give the pan a swirl ever so often to check the color.
- Once lightly golden, add in the garlic and allow to cook for 1-2 minutes or until fragrant.
Hope you like these are much as we do! ENJOY!
Time capsule alert! If you would like to see more posts on the Collingswood Market over the years, please check out the posts below!
Time capsule alert! If you would like to see more posts on the Collingswood Market over the years, please check out the posts below!
First post: May 1, 2010
2010: May 9th, May 24th, June 14th, June 26th, August 2nd, August 23rd, August 31st, September 18th, November 8th, November 16th, November 17th, November 22nd, November 24th
2011: May 16th, June 5th, June 18th, June 19th, July 5th, November 12, November 21st,
2012: August 27th
2013: May 5th, May 14th, May 20th, June 18th, July 1st, August 12th, September 16th, September 23rd, October 7th,
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As always...thanks for reading!
2 comments:
There weren't any fresh peas at the Collingswood Market on SAT MAY 07, opening day, but Les Viereck of Viereck Farms says they will arrive as early as this weekend, SAT MAY 14, "if it warms up." This recipe might have to wait a week or so.
I make homemade pasta fairly often, but I have to say, using the wonton or spring roll wrappers (especially spring roll wrappers as they are thinner and a bit more delicate) is one of the best ideas ever. NO Need to apologize for the shortcut, it's a darn fine thing to do. I love the idea of pan searing them - you're right, they break apart if you boil them. Another nice ingredient to add to the puree is a bit of mint - really amps up the fresh spring pea flavors. when I can eat wheat again, I'll be making these!
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