Play With Your Food: Ravioli

This post is a little late, but as a follow-up to the previous week’s bowtie pasta, the latest felt food is ravioli. Ravioli is another easy pasta to replicate in felt which doesn’t require much time or materials. This time I used green felt to make spinach ravioli.

{ TO PLAY }

Felt Ravioli
pwyf #003

Supplies/Tools: felt, polyfil, hot glue, pinking shears, ruler, (optional: cutting mat and rotary cutter, or scissors)
Felt Ravioli

{ TO EAT }

This recipe was adapted from a Whole Foods circular. The pea puree is quick, easy, and light; a nice change from the typical tomato or cream sauces used with ravioli. I topped it with pea pod sprouts from Trader Joe’s that I happened to have in the fridge. They were nice because it added a nice element visually, but also taste-wise texturally by adding a crunch. Fresh spinach ravioli from Dave’s Pasta was also used rather than frozen ones.

Spinach Ravioli with Pea Puree and Arugula

  • 1 1/2 TB unsalted butter
  • 2 cups frozen green peas
  • 1 cup low-sodium vegetable broth
  • 1/4 cup heavy cream
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 (8oz) packages of spinach ravioli
  • 4 packed cups baby arugula
  • 1/2 large lemon
  • Pea pod sprouts (or 2 TB finely chopped fresh mint – optional)

Melt butter in a large skillet over medium heat until bubbly and brown, about 2 minutes. Add peas and cook, stirring occasionally for 2 minutes. Add broth, cook for 2 minutes more and then carefully transfer to a blender. Add heavy cream, salt and pepper, and puree until very smooth.

Toss in a bowl with hot ravioli (cooked in another pot as usual). Arrange arugula in 4 wide, shallow bowls. Top with a squeeze of lemon, the sauced ravioli and mint or pea pod sprouts. Serve immediately.

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3 thoughts on “Play With Your Food: Ravioli

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