Making home-made ravioli becomes a whole lot easier when you have my simple cheat on hand. Keep a packet of wonton or dumpling wrappers in the freezer and you will always be able to whip up a batch of ravioli. You can pick up a packet of 100 dumpling or wonton wrappers for around $4 in the fridge at most Asian food stores. What you don’t use will keep for next time in the freezer.
2 cups fresh or frozen peas
1 shallot (or ¼ red onion)
1 clove garlic
½ cup dry white wine
Salt & pepper
¼ cup Parmesan
200g of Tatua crème fraiche
2 shallots (or ½ small brown onion)
24 dumpling wrappers
Bring a large pot of salted water to the boil, add the peas and cook for 2 minutes. Drain and then cool in ice cold water. When cold, drain again.
While the peas are cooling, finely chop the first shallot and garlic and carefully sauté with a little oil until soft and translucent. Turn up the head and add a dash of the white wine. Continue to cook until all the wine has evaporated.
Mash the peas and add the cooked shallot and garlic along with the Parmesan. Season to taste with salt and pepper.
Place a heaped teaspoon of filling in the middle of each dumpling wrapper. Brush the edges with a little water, then fold in half. Seal the edges tightly ensuring all air is expelled.
Bring a large pot of salted water to the boil and cook the ravioli in two batches.
While the water is coming to the boil, prepare the simple sauce by finely chopping the second lot of shallots. Heat a little oil in a pan and sauté the shallots, being careful not to brown. When soft and translucent add the remaining wine and cook for 2 minutes. Stir in the crème fraiche.
Add the cooked ravioli to the sauce and carefully ensure they are all well coated.
Garnish with freshly chopped Italian parsley, crispy pancetta and grated Parmesan.