Sweet Veggie, Ricotta and Mint Ravioli

Light and fresh. As the weather becomes steadily warmer these seem to be the terms that come to mind when I'm deciding on meals these days. These raviolis fit the bill perfectly. Some evenings might still be a little too chilly to spend outside (so taking the extra time to fill a few raviolis isn't a drag) but each bite of these little cheese pockets will have you thinking you're dining al fresco (pouring yourself a glass of crisp white wine will probably help too.)

Sweet Veggie, Ricotta and Mint Ravioli

 Sweet Veggie, Ricotta and Mint Raviolis

(makes about 20 ravioli) inspired by the Mint-Ricotta Ravioli recipe from Relish

4 tablespoons olive oil
4 tablespoons butter
2 garlic cloves peeled and minced
3 garlic cloves garlic peeled and thinly sliced
1 cup ricotta cheese
1/2 cup sweet corn kernels (fresh or frozen)
1/2 cup sweet peas (fresh or frozen)
1/2 of a bunch or about 1/4 cup fresh mint, thinly sliced
sea salt
1 package wonton wrappers
1 pound asparagus spears, woody ends snapped off
dried chile flakes to taste
grated Parmesan for garnish

In a small saucepan, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium heat. Add the minced garlic and saute, stirring constantly, until just golden brown. Remove from heat and place in a medium mixing bowl to cool. Once cool, add the ricotta, corn, peas, mint and a pinch of salt. Mix everything together.

While you're working, keep the unfilled wonton wrappers under a lightly damp paper towel.

To make the raviolis, place a hefty 1/2 tablespoon of the ricotta filling onto the center of a wonton wrapper, wet the edge lightly with a fingertip dipped in water and place another wonton wrapper on top. Seal the edges well then place on a baking sheet lined with parchment paper. Do your best to avoid/remove any air bubbles. Repeat with the rest of the filling.

Bring a large pot three-quarters of the way full with water. Add 1 tablespoon salt. Keeping the water at a gentle, rolling boil, gently drop the ravioli in 5 or 6 at a time. The ravioli will rise to the top after about a minute and then let them cook for about 1 minute more. Using a slotted spoon remove the raviolis once their done and allow to drain on a clean dish towel.

In a large pan, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium heat. Working in batches lightly fry the raviolis. Halfway through heat an additional tablespoon olive oil and butter. As they are done divide the raviolis between 4 plates.

Once all the raviolis are cooked add the last tablespoons of olive oil and butter to the pan. Add the sliced garlic and saute for just about 1 minute, then add the asparagus and red pepper flakes and saute for 3 minutes, stirring constantly. Once the asparagus had just begun to soften divide between the four plates.

Grate a little Parmesan on top of everything to garnish and serve.

Sweet Veggies, Ricotta and Mint Ravioli