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.