Monday, September 16, 2013

Holy Ravioli!!....Vegan Sweet Pea Ravioli with Pea Puree and Pea-Lemon-Truffle Sauce

This is truly a chef-inspired vegan dish!  Light, delicate, flavorful and appealing to the eyes!

When I think ravioli, I think heavy, cheesy and a whole lot of sauce.  At least, that is the American way of doing things....but, why not try something a bit out there?  Something light, bright and stimulating to both the eyes and mouth?!

Sweet pea raviolis with a duo of light sauces?  Ummm, heck yes and can I have it now????  It may sound a bit odd, but it works and works realllyyyy well!  It may seem a bit intricate, but don't be intimidated, it is 100% doable for all level of cooks!

Some mixtures of ingredients may not make sense right off the bat for you, but trust me....the combo of puree of peas, truffle oil and lemon juice is a bit of sex on the tongue (don't be bashful...we all know food is sexy).

(for ravioli filling)
2 c fresh sweet peas or frozen peas thawed
1 lrg garlic minced
2 shallots minced
1/4 c dry white wine
egg replacer mixed with water
wonton wrappers 

(for sauces)
1/4 c blended puree from above
reserve liquid from pea puree from above
1/4 c baby arugala

1/2 c frozed peas thawed
1 tbsp evoo
1/4 avocado
 lemon juiced
2 tsp white truffle oil

Heat evoo in large saute pan and saute garlic and onions for about 3 minutes.  Add in peas and white wine and cook until liquid has cooked away about half.  Season to taste and trasfer to blender and blend until desired consistency.

Remove from blender and remove excess liquid with cheese cloth or a mesh strainer.  Keep excess liquid for one of the sauces.

 Create a station to form your raviolis.  What I
 did was put down parchment paper and lighly floured it, then set down the amount of raviolis
I wanted to make.  I also have my egg replacer mixed in water next to me as well.  Next, spoon in about 3/4 of the blended pea mixture.  With your fingers, coat the edges of the raviolis with the egg replacer and fold.  Do this until all of them are complete.  Set aside

For the first sauce, heat a pan with evoo and add in the blended pea mixture, reserve pea water and arugala.  Heat just until the arugala begins to wilt.

 Finally, to make the last sauce, take all the
ingredients (peas, evoo, avocado, lemon juice and truffle oil) and blend until smooth.  It should like like a bright vibrant green apple.

To cook the raviolis, boil water and cook for about 2 minutes or until they float.  Put the first sauce under the raviolis and drizzle the pea-truffle-lemon mixture on top!

So awesome!

Sweet Pea Raviolis with a Duo of Sauce

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