Friday, May 1, 2015

Three Peas In a Pod..... Vegan Sweet Pea Ravioli with Pea Pesto and Vegan Pea-Butter Sauce!

It is April...the rain is falling, the temperature is rising and the plants are coming to life!  Green is all around us, or at least will be soon!

One of the great things about the changing of the seasons is that our taste buds change with them!  In the fall and winter, we start to gear towards those warm, earthy and hearty vegetables/dishes, such as squashes and stews.  It is almost as if our body wants us to feel warm and secure in order to bare those cold winter nights!

Then, once the sun starts shining and the temperature rises, we crave those light and bright ingredients and dishes, such as fresh peas, ramps, arugula....I mean I could go on!  As for me, I prefer spring and summer....for both the weather and local ingredients!  Both just make me feel light and energized!

With that said, lets play with a versatile and easy spring ingredient....green peas!  It is always fun to use one ingredient and turn it into multiple elements in a dish.  For this pasta dish, we created 3 different and diverse ways to use peas:

1.) Ravioli with pea and tofu "ricotta"
2.) Vegan Pea and Basil Pesto
3.) Vegan Whole Pea and "Butter" Sauce

This recipe is bright, diverse and bursting with flavors that all come from the same ingredient....WHAAAA????


Vegan Pea Ravioli with Pea Pesto and Vegan Pea-Butter Sauce!
 


Ingredients/Directions for the Ravioli with peas and tofu "ricotta":

store bought or homemade ravioli dough, rolled and cut into squares
1 c tofu ricotta
1/2 c green peas (thawed if frozed)
1 garlic clove, minced
s+p to taste
1 flax seed egg, mixed with water

In a blender, combine tofu ricotta, green peas, minced garlic clove and seasonings until smooth.  Set aside.

Now time to assemble the raviolis!
Before you  roll out and cut pasta dough, make sure you lightly flour your surface.  Once dough is cut, mix together your flax seed egg mixture and brush the outer edges of each ravioli square.

After completed, spoon in about 3/4 tbsp of the ricotta/pea mixture on one half of the ravioli square.  Gently fold over the other half of the ravioli to envelope the filling.  Seal the ravioli tightly by pinching with fingers.  Repeat until each is completed.  Boil until rise, or lightly flour and set aside until ready to cook.

Ingredients/Directions for the Pea and Basil Pesto:
1/2 c green peas (thawed if frozen)
1 hefty handful of fresh basil
2 tbsp evoo (plus more if pesto needs more liquid)
1 tbsp nutritional yeast
1 garlic clove, minced
s+p to taste

Simply throw all the ingredients in a blender until smooth!  Adjust seasoning to taste!  That is it.  Serve with the ravioli at room temperature.  ****NOTE**** this is great to freeze and use at a later date!

Ingredients/Directions for the Vegan Pea-Butter Sauce
1/2 c green peas (thawed if frozed)
3 tbsp vegan butter

Simply melt butter over medium-low heat (do not brown!).  Add in peas, and you are done!

 

1 comment:

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