DISH: Sweet Pea Ravioli with Scallion Cream Sauce
TYPE: Sunday Night Dinner
MAIN INGREDIENT: Pea Puree, Wonton Skins, Cream
Wonton skins are truly a random, unwanted leftover’s best friend. I discovered using them for making ravioli a few months ago, and it really opened up a world of possibility, giving a second life to the odds and ends in my fridge. With all the testing for the book, there has been a constant array of leftovers in stacked plastic containers. I usually welcome these bits and pieces. But lately, that stray cup of risotto, half-eaten bean dip, or macaroni and cheese has just been sitting in Tupperware containers until time has taken its toll and the leftover is pronounced dead. Which, for me, usually means the dish has changed color.
After both of our big photo shoots, which featured around 15 dishes each, I tried to pawn off the food on friends by having big buffet parties. I called them smorgasbords and hoped my guests wouldn’t mind that the spread featured Spaghetti and Meatballs side by side with Chicken Tagine and Creamy Enchiladas. But still, no matter how enthusiastic the eaters, there was always a cup or so of each dish leftover.
Recently, I had a few friends over on a Sunday, just few enough that these leftovers of leftovers could become a main component of the meal. I looked in my fridge and saw the same stray cup of risotto, the three cubes of beef stew, and the large container of pea puree from these crostini. I decided that I would save the peas.
Out came the frozen wonton skins, which have been sitting in my freezer since January. And miraculously, there were just few enough for me to deplete my stash completely. It felt good to finally use up the whole pack. But with only a tablespoon of filling placed within the sheets, I still had about a cup of pea puree leftover. So it goes.
I stuck the container in the freezer, where it will probably sit for another year.
From my kitchen, using up leftovers a cup at a time, to yours,
Phoebe, THE QUARTER-LIFE COOK
Makes 4 servings
24 wonton wrappers
1 cup sweet pea puree
2 tablespoons butter
2 scallions, thinly sliced
1 garlic clove, minced
1/2 cup white wine
1/2 cup heavy cream
Bring a large pot of salted water to a boil.
On a work surface, arrange 12 of the wonton wrappers. Place a tablespoon of pea puree in the center of each sheet. Brush the sides of the wrapper with water. Cover each with the remaining wrappers and seal the sides with your fingers, making sure there are no air pockets in the center. Set aside.
In a large non-stick skillet, melt the butter. Saute the white parts of the scallions and the garlic for a few minutes over medium-low heat until soft. Add the wine and cream and increase the heat to high. Simmer gently until reduced by 1/3. Turn off the heat and add the green parts of the scallions, reserving some for garnish.
Cook the ravioli in batches until each rises to the top, about 2 minutes. Remove the finished ravioli with a slotted spoon and add to the sauce.
To plate, divide the ravioli between four shallow bowls, spoon some of the additional sauce over the pasta and garnish with scallions.