Ricotta and Petite Pea Ravioli

• 1 cup Whole Milk Ricotta Cheesse
• 1 whole Egg Yolk
• 23 cups Frozen Petite Peas, Thawed And Roughly Chopped
• 13 cups Freshly Grated Parmesan Cheese
• 2 whole Scallions, Green Part Only, Finely Sliced. You Will Use The White Part In The Sauce.
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1 pinch Nutmeg, Freshly Grated
• 1/2 teaspoons Lemon Rind, Freshly Grated, From About 1/2 Of A Lemon
• 1 package Wonton Wrappers, 1 Package Contains 48 Squares
• 2 Tablespoons Olive Oil
• 4 whole Scallions, White Part Only, Finely Sliced
• 1 cup Shitake Mushrooms, Finely Sliced
• 1- 1/2 cup Chicken Or Vegetable Stock, Low Or No Sodium
• 13 cups Frozen Petite Peas
• 2 whole Scallions, Green Part Only, Finely Sliced
• 2 Tablespoons Fresh Basil, Cut Into Thin Ribbons
• 1- 1/2 ounce, weight Pea Shoots (optional)
• Salt And Pepper, to taste
• Optional Garnishes: Shredded Parmesan Cheese

1. 1.
2. Put a large pot of water the stovetop and bring to a simmer.
3. 2.
4. Meanwhile, put all of the ingredients for the ravioli (everything except the wonton wrappers) into a medium sized bowl and mix well.
5. That simple!
6. 3.
7. Get yourself a small bowl or cup of water; this will be glue for the wontons.
8. Have a sheet pan ready to lay the filled ravioli on.
9. 4.
10. Lay about 8 wontons onto a clean surface, I prefer a wood cutting board.
11. 5.
12. Place about a teaspoon of the filling onto each wonton.
13. 6.
14. Using your finger, or a pastry brush, moisten the edges of one wonton with a little water from the bowl of water you have on the side.
15. Do this part one at a time.
16. 7.
17. Top each of these with another wonton.
18. 8.
19. Press the top edge of the wontons together, and then start to work the air bubbles out as you press the other edges together.
20. Place on the sheet pan, and repeat with the remaining ravioli.
21. 9.
22. Cover the sheet pan of ravioli with a clean, lint free kitchen towel and put to the side while you make the sauce.
23. 10.
24. Heat the olive oil in a medium skillet over medium high heat.
25. 11.
26. Add the whites from the scallions, and the mushrooms.
27. 12.
28. When the mushrooms have a golden color, add the stock.
29. Taste for seasoning, and add salt if you need to, definitely add some black pepper.
30. 13.
31. Let the stock simmer and reduce, for about 5 minutes.
32. 14.
33. Add the peas then turn down the heat and keep it warm.
34. 15.
35. The water for the ravioli should be simmering (not boiling or the raviolis will fall apart).
36. Assuming thats the case, add a generous amount of salt to the water.
37. Add the ravioli (do this in batches if needed so you dont crowd the pan) stirring gently.
38. * If you wont be eating all the ravioli, do not cook the ones you wont be consuming, put the towel back over them, Ill tell you what to do at the end.
39. 16.
40. When the ravioli are done they will float to the top of the water.
41. It will just take a few minutes.
42. When done, use a slotted spoon to remove them to a platter, or individual plates.
43. Repeat if you have more ravioli to cook.
44. 17.
45. Add the green part of the scallions, basil and pea shoots to the sauce, then spoon the sauce over the ravioli.
46. Top with Parmesan cheese if desired.
47. * For any ravioli that you didnt cook today, leave the ravioli on the sheet pan and put the pan in the freezer for about 1 1/2 hours.
48. THen put the frozen ravioli into a freezer bag and store them for up to a couple of months.
49. To cook, put the frozen ravioli into simmering water.
50. They will float to the top when theyre done.
51. I adapted this from a recipe in Cooking Light magazine.

milk, egg, parmesan cheese, scallions, salt, pepper, nutmeg, lemon rind, wonton wrappers, olive oil, scallions, shitake mushrooms, chicken, scallions, fresh basil, shoots, salt, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/ricotta-and-petite-pea-ravioli/ (may not work)