pea and parmesan ravioli

Our pea patch is in full glory right now. That, matched with a recipe from Gourmet, inspired me to try out making Pea and Parmesan Ravioli . I enlisted E, hoping to inspire him to try out peas - he normally passes on them.

We started with these humble ingredients. And please don't judge the won ton wrappers. You can't expect a mama of two young children to roll her own pasta dough, can you?








E checked out the recipe (reinforcing early literacy skills) while gearing up with a piece of lemon cake.
















We quick cooked the peas. E drained them. Then we added in parmesan, mint, and salt and pepper. E whirled them in the food processor. Then we started the fun assembly line of making the ravioli.

E dropped half a tablespoon on each ravioli, wet the edges and sealed them up. We gently slid them into boiling water. After they floated, we pulled them out, tossed in some brown butter and topped them off with more cheese.

Aren't they lovely? So pretty I will have to do these again for a dinner party. E did try the mixture and admitted the peas were "kind of good" but he passed on anything more than one bite of the final plate. sigh. But Tall House, Double Cup and I had no problem having his as well as our own.