Got to visit Boston for the first time this past week. I was there for a conference and didn’t get to see a lot of the city, but I did walk a fair bit around the Back Bay area where the conference was. It was beautiful and I can’t wait to go back. I also got to have my first modernist, molecular gastronoy-esque meal at L’Espalier. The dinner was incredible–you can check out my pics here. And it was definitely an experience.
However, after a whole week of eating out, I was really ready to come home and cook something. I also wanted something really simple. It’s just me this weekend–Josh is in Vegas for his own conference (I know, right?)–so I figured I’d make myself something low-key.
Normally, making ravioli is a little bit of a production, but for general ease, I like to use wonton wrappers. They don’t produce exactly the same texture, but they’re good and fun nonetheless–plus, one less series of steps to take. Here, I just wanted to showcase the basil fresh out of my garden with a little bit of creamy cheese and some olive oil. I also wanted to use up the rest of the frozen peas sitting in my freezer, so I made another batch of delicious green pea-mint sauce. That plus some diced, crispy ham made for a light, lovely repast.
Simple Basil Wonton Ravioli Non-Recipe
- 6 wonton raviolis
- 6 teaspoons mascarpone cheese
- 6 small basil leaves
- salt & pepper
- grated parmesan cheese for sprinkling
- 2 tbsp olive oil in a small bowl
- 2 tbsp water in small bowl
- 2 oz ham, chopped
- 1 tbsp canola oil
- 1 tbsp butter
- Prepare a pot of gently simmering water.
- Lay out a wonton wrapper. Brush it with some of the olive oil. Place about a teaspoon of mascarpone cheese in the center and top it with a small basil leaf. Sprinkle on a little bit of salt and pepper and grated parmesan.
- Dip your brush into the water and brush around the edges of the wrapper. Then fold the bottom corner up to the opposite corner, creating a triangle, carefully smoothing the edges of the wrapper together into a tight seal.
- Repeat for each additional wonton wrapper.
- Gently lower the ravioli into the pot of simmering (not boiling!) water and cook for about 2-3 minutes. Remove and let dry on a paper towel.
- Heat up the canola oil and butter in a medium-sized frying pan. Add in the diced ham and fry until crispy, then add in the ravioli and (gently again) fry until crisp and browned on each side.
- Serve the ham and wonton ravioli with a healthy drizzle of green pea-mint sauce, or even just a bit of olive oil or browned butter.
© Have Fork, Will Eat
We have a new fence! It’s very exciting. It looks beautiful and it’s intact. It’s also four feet tall at the shortest level, so Maggie (our Mastiff) has to stand up on her hind legs in order to peer over it, which she can’t do for very long. She ends up looking like a prairie dog, searching the horizon for predators, before popping her head back into the confines of the yard. It’s hilarious.
it also has nothing to do with green pea mint sauce. Well, at best, they are only tangentially related. But this sauce is as delicious and easy as Maggie is hilarious. It’s a particularly great recipe if you’re just cooking for yourself or for the two of you. It’s quick, has few ingredients and requires little effort, but it can jazz up some leftover chicken breasts or a rotisserie bird with a great, fresh burst of flavor.
It was actually my dinner tonight, along with a side of rosemary potatoes (see below) and this week’s Champagne Wednesday watermelon cocktail. And it was delicious. Cooking for one often ends up being quick and simple but that doesn’t mean you can’t treat yo’self. And sure, the heavy cream in this recipe might negate some of the healthier aspects of the peas but the verdent green color will at least make you feel really good :).
- 1 tablespoon olive oil
- 1 cup frozen peas
- 3-4 fresh mint leaves
- 1/4 cup heavy cream
- 1 oz herbed goat cheese
- salt and pepper to taste
- Heat a small saucepan on the stove over medium heat. Add the butter and the peas and cook, stirring occasionally, until the peas are thawed and heated through.
- Add half the peas to the blender, along with the mint and and heavy cream. Purée until smooth. If you need a slightly thinner consistency, add some chicken or veggie stock, one teaspoon at a time until the desired results are achieved.
- Add the pea puree back into the sauce pan, along with the herbed goat cheese. Cook until the goat cheese has melted into the peas, stirring occasionally.
- Taste and add salt and pepper as needed. Serve over...well, anything, but I found grilled chicken to be particularly good.
© Have Fork, Will Eat
Here’s a “no recipe” recipe for rosemary potatoes: quarter some new potatoes. Put them in a saucepan and cover them with at least a spare inch of water. Boil until fork-tender. Drain the water and add in a tablespoon of butter and a teaspoon of olive oil, as well as some chopped rosemary and a sprinkling of sea salt and cracked pepper. Cook over medium high heat until browned and crispy, stirring occasionally.