Serve this dish as a main dish or use these refreshing raviolis as a partner for sea-food, fish, poultry. You could make it much more easier if you buy chinese wonton, instead of making an own pasta dough.
Ingredients:
300g peas fresh/frozen
100g parmesan
2-3 tbsp fresh chopped mint
30-50g butter
Pasta: 250g flour, 1 egg, 2 egg-yolks
Preparation: http://www.berlinkitchen.com/berlinkitchen/Slideshow_PeaMintRavioli.html
Martin,
Typically, it is better to post the actual recipe here, and include a link, rather than just a link to have people leave the site, as it is then stored here.
Ingredients:
300g peas fresh/frozen
100g parmesan
2-3 tbsp fresh chopped mint
30-50g butter
Pasta: 250g flour, 1 egg, 2 egg-yolks
The preparation really probably does need the URL link, as it has some great pics:
http://www.berlinkitchen.com/berlinkitchen/Slideshow_PeaMintRavioli.html" onclick="window.open(this.href);return false;
YES, Sir!
Martin, these sound awesome!! Thank you for posting. ![[winner.gif]](/uploads/db3686/original/2X/0/07ec25c9fd71159fe15d7f1ba5fad64e91238d0e.gif "winner"){kind=small}
It does indeed sound REALLY awesome…I’m wondering if browned butter would work with it…thoughts?
“Browned butter” or also called “nut-butter” in the french cuisine works!
I’d be careful with “nut-butter” suggestions around these here parts … just sayin’ …
Why?
ha,ha, ha…
Okay, I see english is a difficult language.
You are far too nice, Martin. English is a STUPID language.
Language issues aside (if we all spoke dutch, we could avoid these silly things) (just KIDDING!)…I’ve made this tonight and am about to put the ravioli in the boiling water. Will report back.
Made the ravioli dough with farm fresh eggs delivered today from Earthshine Farms. To me, the secret of a great pasta is the right egg. Mass produced grocery store eggs just don’t cut it. Film @ 11 as they say.
Delicate and flavourful! I loved them. But I think another sauce might enhance them more. Thoughts on other sauces?
Did you see my suggestion above? Browned butter? Maybe some sauteed scallions?
Wilfred, often I make sage-butter with fresh pasta. BUT maybe sage is not the perfect mix with mint?!
All the best,
Martin
I have extra ravioli and froze them. Will try your guys’ suggestions soon!