Updated: Dec 26, 2020
Two lovely sisters, Veronica and Martha, are joining me in the kitchen this week and carbs are on the menu! Mouthwatering, delicious, take a nap after, CARBS! It may be the new year, making resolutions to be a better me (meaning eat non stop rabbit food) and all that jazz. But for the sake of the pod, I will take one for the team and eat Easy Edamame Ravioli with Mint (it is green so it must be good for me)! And an easy two-part cocktail made with fresh pears and honey that will make you sip and smile.
Listen to the fun HERE
Easy Pea Ravioli with Mint from Martha Stewart Living May 2006 which became...Easy Edamame Ravioli with Truffle Sauce!
This recipe was great before we even started cooking. There are many little cards in my mom’s recipe box and there is no real indication that she made all of these. I certainly do not remember eating every creation in here. But when I come across a recipe like this, one with extra notes and cooking stains, I know that this particular recipe was well used and well-loved. And that makes my heart sing.
We will be making my mom’s version so pay attention to the pen notes on the card if you are doing your shopping.
Quick User Tips
We substituted peas for frozen edamame which provided a less sweet flavor that peas tend to be known for.
I finally have a food processor (this recipe was its big debut) and it made all the difference form using a small blender
We also purchased 8oz heavy whipping cream and truffle oil from the store. You say truffle and I am THERE.
Now here is where it got tricky and we had to get creative. At the store, we could not find wonton wrappers, even after asking employees we still came up empty. Instead of walking away we began the hunt for plan B = lasagna sheets! Martha had a great idea to approach the fresh-made pasta station to see if they simply had sheets of homemade ready to go pasta, so we could avoid the dry stuff and still make our dish.
All in all, we left with one package of fresh (not dry) lasagna pasta sheets which provided 6 12” (about) sheets
Egg wash half of one sheet lengthwise and the edges of the other half. Evenly space out 1 Tbsp of filling to create about 5 ravioli and the long halves together fold. Press the space between each dollop gently to make the two pieces of pasta stick, then press with a sharp knife to cut. Using a fork press all along the sides to create a firm seal.
While your water is coming to a boil to start your ravioli, turn a large skillet on medium heat and gently melt the butter. Once melted turn the heat down and gently add 8oz of heavy cream. You do not want this to boil so keep the heat low. Then add a few drops of truffle oil depending on your taste.
As the ravioli cook drain each piece and place in the sauce to coat thoroughly.
Dish out, top with extra sauce, sprinkle with fresh mint.
This is why I love cooking. We started with a recipe from Martha Stewart and through notes from my mom and running into our own challenges we have created a completely new dish! Easy Edamame Ravioli with Truffle Sauce!
The Honey Pear
For Pear Juice
1 Bosc Pear
1 C Water
2 Tbsp Honey
Pinch of Salt
Slice pear off the core, keeping the skin on, and place all pieces (including the core) into a small saucepan filled with water, honey, and salt. Bring to a simmer on medium-low heat until the pear is soft.
Remove from heat and remove the core. Blend remaining pear pieces and water mixture until smooth. I did not strain, the pear was soft enough where the skin did not produce an unpleasant mouthfeel for me.
Allow to cool.
2.5 Oz Pear Juice
2.5 Oz Bourbon
Squeeze of Lemon
Cinnamon Sugar Rim
In a small bowl combine sugar and cinnamon. Using a slice of lemon wet a section of the glasses rim and sprinkle with the cinnamon sugar.
In a shaker filled with ice combine lemon juice, pear juice, and bourbon. Shake well.
Pour contents into a glass. Sip and enjoy.