Green Pea Ravioli With Truffle Butter Sauce

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• 1 cup frozen baby peas, thawed
• 1 small shallot, finely chopped
• 1 1/2 teaspoons olive oil
• 3 tablespoons freshly grated aged monterey jack cheese or 3 tablespoons parmesan cheese
• 3 tablespoons fine fresh breadcrumbs
• pasta dough or wonton wrapper
• 1/3 cup rice vinegar
• 1/8 cup dry wine
• 1 teaspoon heavy cream
• 1/3 cup unsalted butter, cubed and chilled
• 1/4 teaspoon truffle oil (optional)

Recipe

• 1 force peas through the fine disk of a food mill into a bowl to remove skins.
• 2 cook shallot in oil in a small skillet over moderately low heat, stirring occasionally, until softened. remove from heat and stir into pea puree with cheese and crumbs. season filling with salt and pepper.
• 3 fill ravioli with a level teaspoon of filling in each. transfer to a baking sheet lined with a dry kitchen towel. ravioli may be made up to this point 1 day ahead, covered and refrigerated or they can be frozen.
• 4 to make the sauce: simmer the vinegar and wine over medium heat and reduce until it forms a light syrup (watch carefully toward the end as it tends to burn). add the cream and reduce heat to low. whisk in butter pieces one at a time, until emulsified. add truffle oil, if using. salt to taste. set aside and keep warm until ravioli are cooked.
• 5 cook ravioli in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain. toss with sauce then serve immediately.