Green Pea Ravioli With Truffle Butter Sauce

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Eat. This.

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Steps

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Force peas through the fine disk of a food mill into a bowl to remove skins.

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Cook shallot in oil in a small skillet over moderately low heat , stirring occasionally , until softened.

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Remove from heat and stir into pea puree with cheese and crumbs.

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Season filling with salt and pepper.

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Fill ravioli with a level teaspoon of filling in each.

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Transfer to a baking sheet lined with a dry kitchen towel.

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Ravioli may be made up to this point 1 day ahead , covered and refrigerated or they can be frozen.

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To make the sauce: simmer the vinegar and wine over medium heat and reduce until it forms a light syrup.

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Add the cream and reduce heat to low.

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Whisk in butter pieces one at a time , until emulsified.

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Add truffle oil , if using.

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Salt to taste.

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Set aside and keep warm until ravioli are cooked.

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Cook ravioli in a large pot of boiling salted water until al dente , 2 to 3 minutes , then drain.

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Toss with sauce then serve immediately.

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Ingredients

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frozen baby peas, shallot, olive oil, monterey jack cheese, fresh breadcrumbs, pasta dough, rice vinegar, dry white wine, heavy cream, unsalted butter, truffle oil