Ravioli

Hello All,
Well we’re back in our house and the smell of newly polished floors has disappeared.  Time to start thinking about cooking again.  I love Italian food and after doing the Italian cooking class at Belling Bistro some weeks ago, I’ve been keen to keep trying Italian recipes.  I don’t have the time to make my own pasta weeknights and remembered Dawn one of the facilitators at the class saying you could ‘cheat’ by using Wonton Wrappers to make Ravioli.
Tonight I made a Broadbean, Pea and Mint Ravioli with crispy grilled proscuitto for dinner.  The most time consuming thing with this dish is popping the cooked broadbeans out of their dull green pods to reveal a vibrant green.  I used frozen packet broadbeans and peas in this dish.

For a main dish I made five pillows of ravioli per person, so this 250g packet of Wonton Wrappers fed three people with no leftovers.  You can buy them in the fresh dairy section of your supermarket.  Popping the broadbean from the pod is easy, you make a tear in the pod, little squeeze and the bright green broad bean nestled within pops right out.

The Wonton Wrappers are ‘glued’ together using water.  Brush around the rim with a pastry brush dipped in water, press down the edges and the cornflour dusted Wonton sticks together beautifully.

Broadbean, Pea, Mint and Ricotta Ravioli with Crispy Proscuitto.

I hope you’ll enjoy this little cheat, everyone is so busy at this time of the year I’m sure it’ll help.  I’ve tried to keep this dish as healthy as possible also.

Broadbean, Pea, Mint and Ricotta Ravioli with Crispy Proscuitto
Serves 3 people, allow 5 pillows per person for a main meal portion.

250g broadbeans (I used frozen)
180g baby peas (I used frozen)
250g low fat ricotta
1/2 cup grated parmesan cheese
Handful of fresh mint leaves
Salt & Pepper
Olive oil for drizzling
1 x 250g packet wonton wrappers
3 slices prosciutto
parmesan cheese, extra

Place a pot of salted water on to boil.

Cook broad beans and peas according to packet instructions.  Pop the broad beans from their pods.
Reserve some of the broad beans for garnish and place the rest in a food processor with peas, ricotta, parmesan cheese, mint leaves, sea salt and pepper and process until incorporated.  If mixture is to firm, add a splash of olive oil and blitz again to loosen slightly.

Place 15 wonton wrappers on a board and place two teaspoons of mixture in the centre of each wrapper.  Brush around the sides with water and place another wrapper on top and press down around the edges firmly.

Place the prosciutto under a grill until just starting to crisp, keep an eye on it as it can burn very quickly. Crumble and place aside.

When the pot of water is at a rolling boil place ravioli in and cook for approximately 4 minutes.

You may have to cook the ravioli in two batches so as not to overcrowd the pot.

Lift out of water with a slotted spoon, tilt the spoon to draining any excess water from the ravioli.

Place on serving plate and sprinkle with reserved broad beans, crumbled prosciutto, extra parmesan cheese, a drizzle of olive oil and a sprinkle of sea salt and pepper.

Catherine x

19 Comments

  1. Lucy

    Ooh what a totally fabulous idea! Love the idea of quick ravioli, and even better I can just omit the pancetta for a vegetarian version :)
    Ditto to Bizzy Lizzys comment – I want to come to your place for dinner too!

  2. Catherine Bedson

    @Lizzy forgot to say, welcome anytime for dinner if you're in Melbourne!

    @Lucy thank you Lucy, you should give this a try, my family loved it, the wonton wrappers make it so easy. Yes totally welcome for dinner anytime you're in Melbourne also!

  3. mel

    I actually have some fresh broad beans so I thought – yes! and then I remembered i'm going gluten free for a while. sob sob… you realize that the world is made of gluten when you can't have it! They look delicious and it's always good to cheat sometimes, especially mid week and during this time of year as you said. Mel xx p.s I tried your cauliflower cous cous the other night – yum!

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