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Tuesday, February 23, 2010

Easy PEAsy

Shame on me for not taking pictures, but I made a scrumptious dinner last night and would love to tell y'all about it in the hopes that you soon find yourselves in the throes of jealousy in front of your computer, begging me to cook for you.  I started with a hearty salad so I could get in my leafy greens, but the star of the show was the main course: homemade sweet pea ravioli.

Homemade ravioli may sound crazy, but it was incredibly easy.  Using wonton wrappers for the pasta was simple and left me with a lighter ravioli.  For the filling, I sauteed some peas and onions and then blended with ricotta and nutmeg.  After plopping them in simmering water for about 2-3 minutes, I topped with a light pesto and sauteed mushrooms (though it didn't even need the sauce).  The resulting dish was pretty (with the green filling peeking through the thin wonton), silky, and luxurious tasting...even though it was made in my far-from-luxurious Manhattan kitchen.  Jealous yet?  I would be jealous of myself except I get to have the leftovers for lunch today.

1 comment:

  1. dining on a sumptuous homemade ravioli meal while reading the literary genius of pat conroy def qualifies as nirvana in my book!



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