I basically took a classic pea soup idea, adding a trio of peas for balance and depth of "true pea" flavor, then took away the broth and changed it into a super easy raviloli. I say super easy because I used wonton wrappers as "pasta". —Sippity Sup (Greg Henry)
four inch sprigs of rosemary
clove garlic, peeled and quartered
salt and white pepper to taste
slices thick cut bacon
1 1/2 cups
fresh english peas shelled
fresh sugar snap peas, thinly sliced
fresh snow pea pods, thinly sliced
italian parsley, leaves only
dry white wine
salt and white pepper to taste
wonton wrappers about 3 1/2 inches square or round
In a small saucepan, bring the cream, rosemary and garlic to a gentle boil. Reduce the heat to low and simmer about 6 minutes. The cream should thicken some.
Strain the cream, discarding the solids. Season with a little salt and white pepper. Let the cream come to room temperature before serving.
Brown the bacon until crisp in a pan set over medium heat. Drain the bacon well on a paper towel lined plate. Once the bacon has cooled, chop it into small pieces. Set aside until serving time.
Heat the oil in a medium skillet set over medium heat. Add the shallots; cook stirring occasionally, until translucent, 4-5 minutes. Add the garlic to the pan and cook until soft, an additional 2-3 minutes.
Bring the heat to low. Then add all the different peas, along with half of the parsley leaves to the pan with the water and wine; season with salt and pepper.
Simmer the vegetables until the liquid has reduced to about 1/2 cup. Let the mixture cool slightly before proceeding.
Add the pea mixture to the bowl of a food processor. Puree the mixture. Working in manageable sized batches, layout several wonton wrappers in front of you. Brush the edges of each wrapper with some lightly beaten egg. Place about 1 tablespoon of the pea mixture onto the center of each wonton. Top with a dry wonton; pressing them together at the edges to form a good seal. You may trim the raviolis with a 3-inch round cookie cutter, or leave un-trimmed for a more rustic appearance. Repeat the process with the remaining puree. You should get about 18 raviolis.
Working in batches, cook the ravioli in salted simmering water about 2 minutes. They should rise to the surface when fully cooked. Remove the raviolis from the water and set them aside in a single layer on a parchment-lined tray. Loosely cover the tray with aluminum foil. Continue until all the raviolis are cooked. You may do this an hour or two ahead, but not too far ahead as the wontons can dry out easily. When it is time to serve the ravioli, melt the butter in a very large skillet set over medium heat. When the butter gets frothy, but before it starts to turn brown, add the chicken broth and the raviolis to the skillet tossing and gently stirring them until well coated and warmed through, about 3 minutes.
Spoon a little of the sauce into each bowl and top with 4 or 5 raviolis. Garnish with a drizzle of the rosemary cream, additional parsley and some chopped bacon bits.