Green Pea Ravioli With Truffle Butter Sauce

• frozen baby peas, thawed1 cup
• small shallot, finely chopped↗1
• olive oil↗1 1⁄2 teaspoons
• freshly grated aged Monterey jack cheese or 3 tablespoons parmesan cheese3 tablespoons
• fine fresh breadcrumbs↗3 tablespoons
• pasta dough or wonton wrapper
• rice vinegar↗1⁄3 cup
• dry white wine↗1⁄8 cup
• heavy cream↗1 teaspoon
• unsalted butter, cubed and chilled↗1⁄3 cup
• truffle oil (optional)1⁄4 teaspoon

  optional

Step-by-step instructions

1. 1

   Force peas through the fine disk of a food mill into a bowl to remove skins.

2. 2

   Cook shallot in oil in a small skillet over moderately low heat, stirring occasionally, until softened. Remove from heat and stir into pea puree with cheese and crumbs. Season filling with salt and pepper.

3. 3

   Fill ravioli with a level teaspoon of filling in each. Transfer to a baking sheet lined with a dry kitchen towel. Ravioli may be made up to this point 1 day ahead, covered and refrigerated or they can be frozen.

4. 4

   To make the sauce: Simmer the vinegar and wine over medium heat and reduce until it forms a light syrup (watch carefully toward the end as it tends to burn). Add the cream and reduce heat to low. Whisk in butter pieces one at a time, until emulsified. Add truffle oil, if using. Salt to taste. Set aside and keep warm until ravioli are cooked.

5. 5

   Cook ravioli in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain. Toss with sauce then serve immediately.