Green Pea and Mascarpone Ravioli
April 22, 2010
April 22, 2010
FILLINGS:
Green Pea and Mascarpone
Mascarpone is a thick, creamy Italian cheese, softer than cream cheese and with a mellower flavour. Kids tend to love it, and it gets along with other ingredients very well. Green peas make a delicious match, and are high in fibre, vitamins A and C, thiamin and folic acid. Bonus: there’s probably already a bag of peas in your freezer.
1 cup (250 mL) frozen peas
1 cup (250 mL) mascarpone or light cream cheese
salt and pepper to taste
ASSEMBLE THE RAVIOLI
1 pkg. wonton wrappers, thawed
2–3 cups (500–750 mL) fillings
Sauce: tomato sauce, pesto, browned butter or oil, alfredo sauce
EAT RIGHT AWAY:
Bring a large pot of salted
water to a boil. Gently drop in as many as you want to cook, making
sure not to crowd the pot, and boil for five to six minutes, until they
float to the surface. Remove them from the water with a slotted spoon
and drain them well. Top with any sauce you like.
OR FREEZE FOR LATER:
Arrange uncooked ravioli in
a single layer on a baking sheet or tuck them into ice cube trays, then
freeze. Then transfer them to freezer bags to store for up to six
months. Boil from frozen.
Published May 2010