peas//ravioli

I was scrolling through Joy's blog the other day, and found one of her most recent blogs to be inspiring. Pea pesto ravioli. She made a pea pesto and had it wrapped in wonton wrappers. The idea of pea pesto in ravioli is just mind blowing.

How many times have I've been just to lazy and just boiled peas to eat with instant noodles? Way too many to count. How many times have I just microwaved peas and made it a meal with rice or bread? Enough to make people worried.

The cut open ravioli was only boiled. It didn't share the same cooking fate as the rest sitting in the bowl.

Anyways my family isn't into the flavour that fresh parsley gives to food, so I didn't follow the recipe at all. I was simply inspired to make pea ravioli. Delicious with spicy pasta sauce, sauteed with salsa (laziness), even in soup!

Ravioli pasta
*I doubled a basic pasta recipe and mixed in some basil

2 cups flour
1/2 tsp salt
2 eggs
2-3 tbsp oil
2-3 tbsp water
1-2 tbsp dried basil
Mix the flour, salt, and basil together. Whisk the eggs, oil and water in a separate bowl. Using a fork, slowly incorporate the egg mixture and flour mixture together (slowly pour a stream of egg into a well in the flour mixture while "whisking" with a fork").
Knead the dough until everything comes together. Separate them into two different portions, it makes it easier to handle if you only have time to make a small portion at the time.
Wrap with plastic wrap and let it sit in the fridge for at least 30 mins. Let it come to room temperature before rolling (easier to roll).

Pea filling
2-2 1/2 cups peas (boiled and cooled)
half of a large onion (sliced)*
3 cloves of garlic (crushed)*
1 shallot (sliced)*
1 1/2 cup crimi mushroom (sliced)
1/2 cup bread crumbs
1 cup shredded cheese (I only happened to have mozzarella)
*you don't need onion and shallots together, or even 3 cloves of garlic, but I like the taste of the and I had an old shallot taking up space in a fridge compartment. Just the onion is fine.
Saute the onion, garlic, and shallot. Put it in the food processor. Saute the mushrooms and also put them in the food processor. Add the peas into the processor and all the other ingredients. Process until super mushy.

Roll out the dough with a pasta roller or rolling pin until 2-3 mm thick. Place on a floured surface and cut the dough into 2x2 inch squares or any bite sized rectangles.
Spoon 1/2 tsp or depending on how much you can handle onto a square. Place another square pasta sheet on top and crimp the edges with a fork. Continue until you run out of the dough or the filling.

Boil salted water. Add the ravioli. Cook for 5-7 mins. Serve with spicy pasta sauce. Or saute with chunky salsa. Or put it in soup. Bon appetit!

Yes I took a bite out of it. =P