Several weeks ago I picked up some pea shoots at the farmer's market and scoured the internet for a way to prepare them. All I could find was sauteing them with bacon much like you would spinach. I didn't want to just eat them like that and decided I would try them in a pesto as you can use any green that isn't to heavy. Of course I needed something to have the pesto with and decided I would make cheese ravioli. I wasn't sure what the pesto would taste like as I had never had pea shoots. I tasted the leaves and the stems raw and decided I needed to pick the leaves off and discard the stems as they tasted really green. More green than I wanted to eat. The leaves were nice and soft tasting with a little sweetness. DH is always a doubter when it comes to trying something new but he had to admit that the ravioli and pesto was the best part of the entire meal.
Three Cheese Lemon Ravioli with Pea Shoot Pesto
(Serves 2)
Ingredients:
1. 8 wonton wrappers
2. 15 oz ricotta cheese
3. Zest of 1 lemon
2. 1 cup freshly grated parmesan cheese
3. 1 cup grated mozzarella cheese
4. 2 large eggs
5. 1 teaspoon dried crushed rosemary leaves
6. 2 cups pea shoot leaves
7. 1 cup parsley
8. 2 cloves garlic
9. Light olive oil
10. salt and pepper
Directions:
1. Place the pea shoot leaves, parsley, garlic, pine nuts and salt and pepper in the food processor and pulse until minced finely.
2. Drizzle the olive oil in while the food processor is running until the pesto is the proper consistency. Set aside.
3. In a medium sized bowl mix the cheese, lemon zest, eggs and crushed rosemary until combined.
4. Lay out a sheet of wax paper and place the wonton wrappers on it.
5. Place about 1 teaspoon of the cheese mixture in the center of the wrapper.
6. Wet all two opposite sides of the wrapper and bring all four corners to the center to meet pinching the edges to seal.
7. Heat a pot of heavily salted water to a rapid boil.
8. Meantime place the pesto in a small saucepan and heat thoroughly.
9. Cook the ravioli about 4 minutes once the water has come to a rolling boil. Drain and serve with heated pesto.
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