Last winter we made sweet potato dumplings which were very good. This spring I saw a few recipes around for pea ravioli and so we’ve improvised two recipes based on others in the past month.
The first time we made them in ravioli shape, using egg roll wrappers.
To my best recollection, the filling was about two cups frozen peas, lightly cooked and drained, then pureed with 1 chopped shallot. Then we stirred in about 1/2 cup of fresh soft cheese.
We put four small spoonfuls onto one egg roll wrapper. Then we brushed it with egg wash and put another wrapper on top.
After smoothing the places where the dough met, we cut them into four ravioli.
We boiled them until they were done and then tossed them into a pan with melted butter to crisp up a bit. We found that the size was a bit large and made it difficult to handle. We served them with a drizzle of fresh yogurt. For our second version this weekend, we had some ramps from the farmers market to experiment with. We decided to make a ramp and pea filling for the wrappers, but this time fold them like dumplings and pan fry them. We sauteed the ramps in bacon fat. Then we made a puree in the food processor with about 1 1/2 cups of peas, the zest of one lemon, salt, & pepper. We stirred in about 4 oz of goat cheese. This time we cut each egg roll wrapper into fourths. We put a spoonful of filling on and folded it into a triangle.
We found that this shape is more manageable, especially for pan frying. We fried them in olive oil and dipped them in yogurt. They were very good. In both cases, there were extras which we froze on a cookie sheet and then later put into a freezer bag. So we’ll be enjoying these again soon.