Ricotta Ravioli With A Leek And Sugar Snap Pea Broth
From food4all 17 years ago
- 15 minutes to make
- Serves 6
This is a wonderful spring-summer pasta. It takes no time to make and will impress your guests everytime.....
Ingredients
- 12 oz ricotta cheese ravioli 1" square shopping list
- 2 tbsp canola oil shopping list
- 1cup of leeks (white part only) finely sliced rings shopping list
- 2 dzn sugar snap peas cut into 1/2" diagonal dice shopping list
- 1 cup chicken stock shopping list
- 2 oz butter unsalted shopping list
- 1 tbsp dill roughly chopped shopping list
- sea salt and pepper to taste shopping list
How to make it
- Remove the stem end of the leek and discard. Cut approximately 6"s up the stalk removing the green stalks and reserving the white base.
- Remove 2-3 of the outer layers of the leek base and discard. Slice into 1/8" rings and place into a bowl. Add cold water and massage them to separate them from each other. Strain water and repeat until all the grit is removed. Drain well.
- Remove the stem end from the sugar snap peas by pulling it down towards the inside of the pea to remove the fiber hair, discard. Cut them into 1/2" diagonal pieces.
- Bring 2 liters of water with a tbsp of salt to a boil. Add the ravioli and cook for approximately 7-8 minutes or until al dente. In the meanwhile start the sauce.
- Heat a 10" frying pan with the canola oil on medium high heat then add the leeks and sweat for 3-4 minutes to soften without browning. Add the peas and stock and bring to a boil and simmer for 5 minutes then add the cooked ravioli and boil a further minute. Add the butter, dill and seasoning then serve.
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