Wonton wrappers, wow! I have always wanted to make my own raviolis, but the thought of crafting fresh pasta to the perfect pouch-like consistency was intimidating. While perusing my daily round of food and design blogs, I stumbled upon this recipe for Minty Pea and Arugula raviolis on The Kitchn. Since I love arugula (this blog could have been Arugula and Whales!), my interest was piqued.
I made a few adaptations to the original recipe. As an abundance of fresh local produce is lacking in my neck of the sagebrush, I could not find the fresh mint for the recipe, so I supplemented with lemon juice and dried basil. Amazingly, we do occasionally have arugula in our store and I lucked out getting a bag in the close-out produce bin for 99 cents. Also, I used frozen peas.
This recipe was super simple, light and very easy to create for a weeknight dinner. Wonton wrappers are amazing and I love knowing about this shortcut to ravioli making. Mid dinner, I was already plotting my next rounds of raviolis: homemade ricotta and spinach arugula pesto, artichoke heart and red pepper pesto, spiced ground lamb, butternut squash, and of course, mushroom. Although I am an avid creator, I am always grateful for reasonable shortcuts. I cannot wait to expand my ravioli repertoire!