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Iron Stef’s Minty Pea Ravioli - Every Little Thing

Iron Stef’s Minty Pea Ravioli

Happy Friday! We’re off to Chicago tonight for the DMB Caravan, so we’ll talk again on Sunday!

Until then, let me tell you about my friend Stef. Iron Stef, to be exact. Stef is one of the most awesome people I’ve  met so far in St. Louis and I’ve had a ton of fun with her at recent local food events. She received accolades from the Riverfront Times earlier this year as the Best Food Blog St. Louis has to offer – and I totally agree! She posts fun and creative recipes that make unique flavor combinations and ingredients look approachable instead of intimidating.

Her most recent post featured Minty Pea Ravioli – not something I would immediately order off a menu, but something I wanted to try in my own kitchen!

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I’ve discovered something when making homemade ravioli with wonton wrappers – I am no good at boiling them. I’m great at baking them but for whatever reason, boiling them never works for me!

That said, we ate them anyway because the filling was delicious!

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Check out the recipe here. The filling was incredibly easy to make. Combine peas, garlic, parsley and mint in a food processor until mostly smooth. Mix this bright green creation with a container of whole milk ricotta and an egg. Season with salt and pepper as needed.

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Lightly dust your cutting board with flour; lay out the wonton wrappers and add about a tablespoon of filling onto each. Wet the edges of the bottom wrappers and throw another wrapper on top, over the filling. Push the edges together to create a seal. Either leave them as is or, using a glass, cut each ravioli into a circle.

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The filling makes plenty of raviolis (we made about 16 – it would have made almost twice that!). Stef had the awesome idea to bake the leftover filling until bubbly to create a spread! So smart.

For the topping, chop 3-4 bacon slices and a shallot. Cook the bacon until crispy, then add the shallot and garlic. Add lemon juice and a splash of white wine to deglaze the pan.

(I accidentally splashed red wine…no comment)

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Meanwhile, boil the ravioli for about a minute, until they float. Add them to your skillet and toss, then serve immediately. My ravioli immediately stuck to the skillet and I’m not sure why, but we ended up transferring the bacon to a bowl and tossed the ravs that way.

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Next time, I’ll bake the raviolis since apparently I’m boil-deficient, but the filling was fantastic! A great flavor combination. Easily made vegetarian by omitting the bacon. Seriously, make this filling ASAP!

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Thanks Stef!

Have a wonderful weekend, everyone!

Question: What’s a flavor combination that you didn’t expect to like?

This week’s eats: Roasted Pepper Hummus and Steak, Pitted Olive’s Blue Cheese and Honeycomb, Blueberry Breakfast Cake

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