Fresh Pea and Chive Ravioli

Mark says he hates peas.

His grievances with the tiny vegetable abound although their propensity to roll around the plate and their "lack of taste" are the top two.  Naturally that means I want to break him of the hate.  Not shockingly, I love peas.  In fact, I haven't really met a vegetable I don't like.  This has been the case my whole life.  My parents had to make me eat my meat/protein .. not my veggies. 

So the need to change Mark's mind was the inspiration for this dish.  I wanted to present it in a different way to him; in a no-need-to-chase-around-the-plate way.  Fresh peas are the best but frozen peas work here to.  This is also a great base recipe.  All you need to do is learn the technique and then the sky is the limit.  Here we go:

Ingredients:
1 package wonton wrappers (the size is your preference, mine were about 2.5")
1 cup ricotta
1 1/2 cup peas
2 tbsp chives, minced + 1 tsp for garnish
1 tsp salt
1 tsp pepper
1 tsp garlic powder


Directions:
1.  In a large pot, bring water to a boil and add salt.  Blanche the peas in the water for 2-3 minutes.  (If they are fresh peas, this will slightly cook them.  If they are frozen peas, this will defrost them.)  Put 1/4 cup of peas aside for garnish.
2.  In a small food processor, add ricotta, 2 tbsp chives, 1 1/4 cup peas and spices.  Blend until well combined.
3.  Place one wonton wrapper on a clean, dry surface.  Place a small amount in the center of the wrapper.  I used about 1 1/2 tbsp.)

 4.  Brush a small amount of water around all four edges of the wrapper.  Place a second wrapper on top and seal.  Make sure to press around the edge of the filling to remove as much excess air as possible.  With a fork, crimp the edges to ensure they don't come apart.
5.  Working in small batches and using the same water you blanched the peas in, cook the ravioli for about 3 minutes.  Place them on a plate in single layers, with wax paper in between, while you cook the rest of them.
(Note:  If you are preparing this for company or simply want to make ahead, stop at this point, cover with plastic wrap and place in the refrigerator until ready.)

The ravioli are technically ready to eat.  If you want to stop here, just drizzle them with some olive oil and sprinkle the remaining peas and chives on top for garnish.  If you want to go one step further to develop a little more flavor like I did, continue to the next step:

6.  In a large non-stick pan, add a little olive oil to the pan over medium-high heat and sear both sides of the ravioli.  This develops a light brown color and deepens the flavor.  You could also brown them in the oven.

Now you're ready to eat!  Just plate them and serve!  Mark and I both LOVED this variation on the simple pea.  I will most likely be making this for my next vegetarian-skeptic guests.  They are delicious and easy to make.  I will also absolutely make them in advance and keep them at the ready.  Then you will have dinner on the table in less than 15 minutes which leaves you more time to mingle!  Just serve with a side (preferably one that is not green! ;)) 

Needless to say, Mark no longer hates peas.