Pea Ravioli

This recipe differs from past posts because I'm not giving you all the nutritional information. Why? Because I've made these twice and each time have forgotten to measure and record it. BUT, this is a very healthy recipe and super easy.  

This recipe is very easy and makes plenty! 

Pea Ravioli(s) with Vegetable/Wine Mushroom Broth

Makes about 24 ravioils

Ingredients:

Ravioli
-1 package wonton wrappers
-about 3/4 of a bag of frozen peas
-1/4 cup grated Parmesan Cheese
-a couple of heaps of ricotta or mascapone cheese 
-2 egg whites
-1 shallot, diced
-3 cloves of garlic, minced
-1 bunch scallions, green parts sliced (keep whites for the sauce)
-salt and pepper
-dash of crushed red pepper (if you like some heat)

Sauce
-a couple cups of vegetable broth
-1/4 cup white wine
-2 garlic cloves, minced 
-Shitake mushrooms, sliced thinly
-the whites of the scallions from above
-a handful of frozen peas
-pea shoots (optional) 
-olive oil

Method:
1. Boil peas for about 2 minutes and drain. Meanwhile, saute shallot and garlic in a little olive oil on medium heat until soft. For the last minute throw in the green parts from the scallion. 
2. In a food processor, blend peas, shallot mixture, cheeses, s&p, and crushed red pepper. You want the consistency to be a little chunky. 
3. Now fill! Put about 1 Tbsp. of the pea mixture and brush the edges with egg whites, and fold. Make sure the ends are sealed tightly so they don't open during cooking. 
4. I would recommend freezing them on a cookie sheet until they are frozen, then put them in tupperware because otherwise they stick together.When you are ready to cook, place in boiling water for about 5 minutes. Strain each ravioli with a slotted spoon. If you want them same night you are making them they only need to be put in the freezer for an hour and a half. 
5. For the sauce, saute the garlic in a little olive oil until fragrant. Add the mushrooms and scallions. Saute until the mushrooms are soft, about 3-5 minutes. Then add the vegetable broth and the peas and cook on high for at least 5 minutes. Add the white wine and allow to cook another few minutes. I usually throw in some sage and basil with the broth. 
6. Top the ravioli with some sauce and shaved Parmesan. 

So easy! Enjoy!