Fantabulous Summer Pea Ravioli

I like peas, actually, I figure most people do, so I can’t help but get a little giddy & nostalgic when I see the flooding piles of pea pods carefully anchored in the farmer’s crates at market.

They’re crisp, green, a little dusty but ever so perfect.

I always seem to strangely imagine a large shady porch, so perfect for sitting, chatting and watching the clothes blow in the line from the warmest summer breezes.
A big bowl is handy for catching the just cracked and tossed pods with another for rolling the fresh, young peas into.

As I bring my “fantasy” into realization, (sans a shady anything, big bowl or even laundry) I discover that shelling peas loses it’s glint after, say, about the eighth one.

But they are good. Damn, they are good. I don’t want to even cook them, just crack and roll them into my salivating jaws and realize that is a much better than any summer pea fantasy.

I rarely do more than steam peas and blob a knub of butter on them. I’m not a mint or little pearl onion kind of gal. However I got this idea for a recipe to repackage these newly podded peas to, you know, share with friends and I just had to give it a try.

SUMMER PEA RAVIOLI

2 Tablespoons Olive Oil
1 Leek, white and very light green parts only, finely chopped
2 Garlic Cloves, minced
2 Cups Green Peas, shelled
1 1/2 Cups Water
1 Tablespoon Dry Vermouth
1 1/2 teaspoons Fresh Thyme, finely chopped
1 Tablespoon Fresh Parsley, finely chopped
1/2 teaspoon salt
freshly ground black pepper, to taste

SOY RICOTTA
1 Cup Soy Milk
1 Tablespoon Lemon Juice
1/2 teaspoon Salt

HOMEMADE PASTA
1/2 Cup Unbleached Flour
1/2 Cup Semolina Flour
1/3 Cup Hot Water
1/2 Teaspoon Salt
1 Tablespoon Olive Oil

To make the pasta, combine the flours and salt in the bowl of a food processor.
With the motor running add the the oil, then, in a steady stream, add the hot water.
Continue to process. When the dough comes together, stop adding any water, if any remains. (Otherwise if your dough hasn’t come together once all water has been added, drizzle over more hot water, 1 teaspoon at a time, until it does.)
Remove the dough from the food processor and quickly knead together to form a ball. The dough should be soft but not sticky. Quarter and cover the dough and let it rest until ready to use.
To prepare the peas, heat the oil in a large sauté pan.
Add the chopped leek and garlic and sauté until soft and translucent, then add the vermouth.
Add to it, the peas, water, herbs, salt and pepper.
Meanwhile combine the soy milk, lemon juice and salt in a non-reactive bowl.
Allow it to sit while you continue with the peas.
Simmer to blanch the peas and reduce the water by about half.
Then, drain the curdled soy milk through a mesh sieve or cheesecloth and leave it to remove as much liquid as possible.
Purée the peas in a food processor on high or through a food mill.
Layer a colander over a mesh sieve which has been placed over a bowl.
Push the mixture through the colander and let what remains in the sieve to remove excess liquid.
Reserve the liquid in the bowl for the sauce.
Prepare the pasta, which has been divided into four, then roll it out into thin sheets.
Combine the pea purée with the soy ricotta.
Dot the pea purée by the teaspoonful along the first sheet of pasta.

With a water and a pastry brush, dampen the edges around the purée.
Lay another pasta sheet on top and with your fingertips, push out any air and seal the edges around each, soon to be ravioli.
With a roller, or ravioli cutter, cut out each piece.
Repeat with the two remaining sheets of pasta and pea purée.

Cook the ravioli in a large pot of rapidly boiling water for about 2-3 minutes or until they all float.
Meanwhile, melt knub of (vegan) butter, about 2 tablespoons and add about 1/2 cup of the reserved, strained pea liquid to heat. Once it’s simmering add 2 tablespoons of vermouth. Add salt and pepper to taste.
Continue to simmer until the ravioli is done.
Remove with the ravioli from the water with a slotted spoon.
To plate, evenly spoon the sauce in the center of four plates and top with ravioli.
Garnish with fresh pea shoots and cracked pepper, if desired.

Serves 4.