Ravioli with Spring Vegetable Purée

Ravioli with Spring Vegetable Purée Recipe - Aromatic White Sauce, Asparagus, Artichoke, Scallions, and More

Region / culture: Italy | Preparation time: 45 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

History

Ravioli is a traditional Italian dish that dates back to the Middle Ages. It is believed to have originated in the city of Genoa, where it was first made with a filling of cheese and herbs. Over the years, ravioli has evolved to include a variety of fillings, including meat, vegetables, and seafood.

Ingredients

Aromatic white sauce
10 asparagus spears
1 large artichoke
1 bunch scallions or 1 small leek (white part only), chopped
1 tbsp unsalted butter plus more to taste
1 tbsp chopped fresh parsley or chervil
1 fresh thyme sprig or pinch of dried
pinch of salt
0.5 cup fresh shelled or frozen peas
freshly ground black pepper
32 wonton skins
fresh basil leaves, cut into fine strips for garnish
freshly grated parmesan cheese

How to prepare

Prepare the white sauce and set it aside.
Snap the asparagus spears and discard the tough ends. Roughly chop the stalks and tips and set them aside.
Break off the tough outer leaves of the artichoke and discard them. Slice off the top two-thirds of the remaining leaves and trim the edges.
Cut the artichoke into quarters and, using a paring knife, remove the fuzzy choke.
Roughly chop the artichoke.
In a large saucepan, combine the asparagus, artichoke, scallions, potato, 1 tbsp butter, parsley, thyme, salt, and 0.5 cup of water.
Bring the mixture to a boil over high heat, then reduce the heat to low, partially cover, and simmer until the vegetables are tender, about 25 minutes.
Add the peas and cook until tender, about 3 minutes. By this time, the water should have evaporated.
Transfer the vegetable mixture to a food processor or food mill and purée until smooth.
Stir in additional butter to taste and season with salt and pepper. The purée should not be watery. If it is, return it to the saucepan and cook over low heat, stirring constantly, until excess moisture cooks away.
Allow the mixture to cool completely.
Lightly dust a baking sheet with flour.
Lay 16 wonton skins on a work surface. Pile 2 tsp of filling in the center of each square.
Using a pastry brush dipped in water, brush a thin film of water around the edge of each wonton square.
Lay a second square on top and gently stretch it over the filling.
Press the edges together tightly, forcing out all air, then run a ravioli crimper around the edges to seal them tightly.
Place the prepared ravioli on the baking sheet. If you are holding them for more than 1 hour, cover them with plastic wrap and chill until ready to cook.
To cook the ravioli, bring a large saucepan of lightly salted water to a boil over high heat. Adjust the heat so that the water is at a gentle boil.
Add the ravioli and cook until they float to the surface (taste test), which should take about 3 to 5 minutes.
Meanwhile, rewarm the white sauce.
Using a slotted spoon, lift out the ravioli, add them to the sauce, and move the pan back and forth to coat them.
Serve the ravioli with a sprinkling of pepper, basil, and Parmesan.

Variations

Try using different vegetables in the purée, such as spinach, zucchini, or mushrooms.
Experiment with different herbs and spices to change the flavor profile of the dish.
Add cooked chicken or shrimp to the filling for a protein boost.

Cooking Tips & Tricks

Be sure to cook the vegetables until they are tender before puréeing them. This will ensure a smooth and creamy texture for the filling.

- Use a ravioli crimper to seal the edges of the ravioli tightly. This will prevent the filling from leaking out during cooking.

- Cook the ravioli in gently boiling water to prevent them from falling apart.

- Serve the ravioli immediately after cooking to enjoy them at their best.

Serving Suggestions

Serve the Ravioli with Spring Vegetable Purée with a side salad and a glass of white wine for a complete meal.

Cooking Techniques

Purée the vegetables until smooth for a creamy texture.

- Seal the ravioli tightly to prevent the filling from leaking out during cooking.

- Cook the ravioli in gently boiling water to prevent them from falling apart.

Ingredient Substitutions

Use store-bought ravioli instead of making your own for a quicker option.

- Substitute vegetable broth for the water in the purée for added flavor.

- Use olive oil instead of butter for a dairy-free option.

Make Ahead Tips

Prepare the vegetable purée and white sauce ahead of time and store them in the refrigerator until ready to use.

- Assemble the ravioli up to 1 hour before cooking and store them in the refrigerator.

Presentation Ideas

Garnish the Ravioli with Spring Vegetable Purée with fresh basil leaves and a sprinkle of Parmesan cheese for a beautiful presentation. - Serve the ravioli on a bed of arugula or spinach for added color and texture.

Pairing Recommendations

Pair the Ravioli with Spring Vegetable Purée with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

- Serve a side of garlic bread or bruschetta for a complete Italian meal.

Storage and Reheating Instructions

Store any leftover ravioli in an airtight container in the refrigerator for up to 2 days.

- Reheat the ravioli in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Ravioli with Spring Vegetable Purée contains approximately 300 calories.

Carbohydrates

Each serving of Ravioli with Spring Vegetable Purée contains approximately 30 grams of carbohydrates.

Fats

Each serving of Ravioli with Spring Vegetable Purée contains approximately 10 grams of fat.

Proteins

Each serving of Ravioli with Spring Vegetable Purée contains approximately 8 grams of protein.

Vitamins and minerals

Ravioli with Spring Vegetable Purée is a good source of vitamin C, vitamin K, and folate. It also contains minerals such as potassium and magnesium.

Alergens

This recipe contains dairy (butter, Parmesan cheese) and wheat (wonton skins), which may be allergens for some individuals.

Summary

Ravioli with Spring Vegetable Purée is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Ravioli with Spring Vegetable Purée is a delicious and elegant dish that combines the flavors of fresh vegetables with a creamy white sauce. This recipe is perfect for a special occasion or a fancy dinner party. Enjoy the rich and creamy texture of the vegetable purée paired with the delicate wonton skins for a truly satisfying meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory. It was a sunny spring day, and I was visiting my dear friend Maria in her quaint little Italian village. Maria was known for her incredible cooking skills, and I always looked forward to our culinary adventures together.

On this particular day, Maria invited me into her cozy kitchen to help her prepare a special dish for dinner. As we chatted and chopped vegetables, Maria suddenly pulled out a worn and stained recipe card from her apron pocket. She handed it to me with a mischievous twinkle in her eye.

"This, my dear, is my secret recipe for Ravioli with Spring Vegetable Purée," she said with a sly smile. "I learned it from my grandmother, who learned it from her grandmother, and so on. It's a family recipe that has been passed down through generations."

I was thrilled at the thought of learning such a cherished recipe and eagerly followed Maria's instructions as we cooked together. We made the pasta dough from scratch, filling it with a delicious mixture of ricotta cheese, spinach, and fresh herbs.

The vegetable purée was a symphony of flavors - sweet peas, tender asparagus, and earthy mushrooms blended together to create a vibrant green sauce that coated the ravioli in a velvety blanket of goodness.

As we sat down to enjoy our meal, I couldn't help but marvel at the incredible taste and texture of the dish. It was a true labor of love, made with fresh ingredients and a touch of magic that only Maria could bring.

After dinner, I begged Maria to share the recipe with me, promising to guard it with my life and pass it down to future generations. She laughed and agreed, knowing that I would cherish it as much as she did.

And so, the recipe for Ravioli with Spring Vegetable Purée became a staple in my own kitchen. I would make it for special occasions, family gatherings, and sometimes just because I needed a taste of home.

Over the years, I added my own twist to the recipe, experimenting with different vegetables, spices, and cheeses. But the core of the dish remained the same - a comforting and delicious tribute to Maria and her generous spirit.

Now, as I stand in my own kitchen, preparing Ravioli with Spring Vegetable Purée for my grandchildren, I can't help but smile at the memories that flood back. Each bite is a reminder of the love and friendship that went into creating this dish, and I know that Maria would be proud to see her recipe living on in my family for years to come.