Ravioli with Snap Peas, Pea Shoots, and Minty Pea Shoot Pesto
Ravioli with Snap Peas, Pea Shoots, and Minty Pea Shoot Pesto might be just the main course you are searching for. This recipe serves 4. One serving contains 817 calories, 39g of protein, and 50g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. It is an expensive recipe for fans of Mediterranean food. A mixture of cheese ravioli, olive oil, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so tasty.
Whirl garlic in a food processor to mince.
Add cheese and whirl until grated.
Add 2 cups pea shoots, the mint, and oil; pulse until coarsely pured.
Scrape into a small bowl and press plastic wrap against pesto.
Cook ravioli as package directs, adding snap peas during last 2 minutes.
Whisk pesto, then gently toss three-quarters of it with pasta.
Add remaining pea shoots and toss gently.
Serve immediately, with remaining pesto if you like (or save it for a sandwich).
*Find at farmers' markets or Asian markets.
Recommended wine: Chianti, Trebbiano, Verdicchio
Chianti, Trebbiano, and Verdicchio are my top picks for Ravioli. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Caposaldo Chianti with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
Caposaldo ChiantiCaposaldo Chianti is ruby red with a fruity perfume, smooth texture, excellent structure and a long, elegant finish.Best with pizza, and pasta with tomato- or meat-based sauces.