Baked on the Bright Side

Spring Pea Rudi-oli with Minted Dill Cream

August 10, 2011


I love using fresh, organic, and seasonal ingredients. I pride myself in eating seasonally, and spend lots of time at the local farmer’s market picking out the best produce. Using seasonal ingredients makes meals taste better! My recipe uses peas, kale, garlic, shallots, mint, and dill– all fresh, seasonal ingredients for the spring. I also try to focus on bringing out the best nutritional benefits of various foods while cooking, and this recipe is no exception. The cream sauce is made from Greek yogurt, which is filled with protein and fat-free. It gives the sauce a great tanginess that works wonderfully with the sweet, but savory pea filling. The peas and kale are full of many vitamins and minerals, including vitamin A, C, K, manganese, and many antioxidants. Not only is this meal delicious, seaonal, and nutritious, but it is also creative. The use of breadcrumbs in both the ravioli dough and the filling make this recipe bea-Rudi-full! Time to prepare: 1 hrs 30mins

Ravioli Filling
2 tbsp olive oil
2 1/4 cups fresh shelled peas• ½ c kale
3 cloves garlic
1 shallot
1/4 cup dry white wine
3/4 cup water
1 slice Rudi’s GF Multigrain Bread (made into breadcrumbs)
2 tbsp fresh dill
2 tsp fresh mint
Gound pepper, to taste
Sea salt, to taste

Minted Dill Cream Sauce
1 tbsp butter
2 tsp cornstarch
3/4 cup low-sodium gluten free vegetable broth
3/4 cup grated Parmigiano-Reggiano cheese
3/4 cup Greek yogurt, plain (I like either Fage or Chobani)
2 tbsp + 1 tsp fresh dill, or to taste
1 tbsp fresh mint, or to taste

Ravioli Pasta
½ cup gluten free all-purpose flour blend (I like Gluten Free Pantry)
1 slice Rudi’s GF Multigrain Bread (made into breadcrumbs)
100 mL whole milk
½ tsp xanthan gum
pinch of sea salt

For filling:

1. Heat olive oil in skillet over medium heat, and sauté chopped shallot until translucent.
2. Add chopped garlic and kale and sauté until garlic is golden
3. Add peas, wine, water, dill, and mint, and simmer until the liquid is reduced (about 10-12 minutes)
4. Add sea salt and pepper, to taste
5. In a food processor, make breadcrumbs from the slice of Rudi’s bread
6. Add pea mixture and puree in the food processor with the breadcrumbs

For the sauce:

1. Melt butter in saucepan over medium heat
2. Whisk vegetable broth and corn starch in a small bowl until smooth. Pour into pan, increase the heat, and bring sauce to a simmer, while whisking occasionally
3. Add chopped dill and mint.
4. Whisk in the cheese until melted.
5. Remove pan from heat and whisk in yogurt until smooth.

For ravioli:

1. Warm milk in a pan, but do not let it boil.
2. In the meantime, use the food processor to make breadcrumbs from the slice of Rudi’s bread
3. Mix flour, salt, and xanthan gum on a clean surface and make into a bowl.
4. Add breadcrumbs to the center of bowl.
5. Pour half of the warm milk into the center of the bowl, and mix with a fork
6. Continue pouring the milk and mixing with a fork until all of the milk is incorporated.
7. Knead until it reaches a dough-like consistency. Add more milk if too dry, or more flour if too wet.
8. Take small pieces of dough at a time and pull through pasta machine, until thickness reaches four.
9. Cut into three inch squares and fill with pea filling
10. Press edges of ravioli with fork
11. Boil in salted water until the ravioli floats (2-3 minutes)
12. Smother with sauce, and enjoy!!

Recipe by Alex Borsuk

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