Fresh Pea Ravioli with Crispy Prosciutto

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Didn't have the recipe for the infused oil. She didn't post it . It had very little taste.I wish she would have said where the infused oil came from.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Had this recipe over at my in-laws house and loved it so much that I made it the following week for my dinner guests. I had some filling left over and used it on toasted french bread rubbed with a garlic clove as an appetizer...yummy! Keep 'em coming Claire!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

To. Die. For. I made my own lemon infused olive oil by steeping a 2x3 in. piece of lemon rind (no pith in olive oil over a low heat for 10 minutes and then allowing it to sit overnight. I also made my own ricotta (this is dead easy! I'll never buy ricotta again by heating whole organic milk to a simmer and adding a small amount of white vinegar (2 cups milk to 2 tablespoons acid - then drain it in a strainer with cheesecloth (or high quality paper towels work fine.

I had no problems with the won ton wrappers, and the filling is absolutely killer. I had to use frozen peas because I couldn't find fresh and it was STILL so good. I even broke my rule about red meat because there's just a little prosciutto - and it adds a huge amount of flavor.

I have leftovers of the filling which I think I'm going to serve on bruschetta. Thank you Claire, this was absolutely divine!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This dish turned out great but there are some recommendations.
Find the best quality ricotta you can, expensive ricotta will go a long way to improving the dish.
If you have good quality frozen peas it works just as well, make sure you only get them to about room temp for the blending.
I used a stick blender for the ricotta/pea mix and it turned out just fine.
You need at least 24 hours to get the full flavor out of the oil, so make it ahead of time and strain out the rind.
One of the worst things ever inflicted upon the home cook is pre-packaged prosciutto. I know ideally it's been hanging in some Italian meat shop for a year or two, but trust me, once those finely shaved slices of heaven are cut the clock is ticking.
The secret is to making the raviolis using the fold method, cover them loosely and stick them in the fridge for an hour.
I think the best way is a 1-2 minute boil then fish them out and finish with a quick pan sauté in lemon olive oil, don't fry them hard.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious and super easy. My kids helped me put these together and while the ravioli do tend to be sticky, they were very tasty.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Used two wrappers per ravioli as suggested in reviews. Was stuck with a magic bullet which isn't capable of blending thick things well. Had to add cream making the filling too liquidy. Because of it, most burst in boiling. My raviolis were not slimy or sticky.

Added several other things to the filling. Pinch of thyme, oregano and about a tsp of parsley. Also added mushrooms though will cook them first next time.

Lemon infused oil was divinely delicious and added some rinds and a garlic clove to it as suggested by others.

Crispy prosciutto made this dish. It was wonderful with the taste of the pea filling.

Currently, the filling is sitting in the fridge in the hope that it will thicken with some chilling. Going to fill and freeze the rest will attempt to bake the next batch to see if that helps with the filling bursting out. Very delish in the end, even with little mishaps. Looking forward to that new processor so cream won't need to be added...;

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband and I tried this recipe and we LOVED it! It was amazing. The cooking directions were perfect, the quantities were awesome and the taste was superb. It was our first time making one of Claire's recipes and we will definitely do it again. Super simple, not expensive and easy steps to follow. Wonderful. Thanks!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made these last night for a dinner party and they were wonderful. One of my guests said she actually hates peas and couldn't believe she loved them in this dish. I increased the number of ingredients by adding some fresh parm to the ricotta mixture. You do have to be sure that you tightly seal the wontons to make sure they don't leak the stuffing out. Not one came apart. I made the lemon infused oil with some EVOO and steeped lemon rind and some smashed garlic cloves in it for about 10 minutes on very low heat and added some more grated rind before service. I garnished the dish with some micro greens and shaved parmesan. This was a big hit and I wouldn't hesitate to make it again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used okra instead of peas, and it gave it a great peppery flavor! EASY TIP: instead of folding one wonton wrapper in half to make a triangle, I used two sheets on top of each other to make a big square ravioli. The filling never spilled out!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This ravioli is delicious!! I'm vegan so I used 12oz of silken tofu instead of ricotta and added seasoning (lil vegetable bouillon powder, s&p, 3 tbls nondairy cream cheese & added some lemon juice to the filling. I used organic, frozen peas and Tofurky Italian Sausage instead of prosciutto.

I did have a bit of a problem with it falling apart during cooking, 1 minute seemed to be adequate. Maybe freezing them then cooking will help prevent this problem. Or next time I may just bake them or use a homemade dough.

I added some earth balance (vegan butter substitute and lemon zest to the pan I fried the Tofurky in. I added the cooked ravioli, Tofurky and peas to the pan, tossed them in the sauce and added a little lemon juice. It was fantastic!!