Lima Green: Ravis in Broth

Feeling a bit delicate? Maybe you are kind of queasy, but still, unaccountably hungry? A little as if you were hung over, though you are not really hung over per se? This may be a time when you want something which requires minimal attention, yet will make you feel fussed over and coddled, without the need for an intervening third party. There is a good deal to be said for having a few things in the freezer to pop out in such emergencies.

Probably you already know that you can make light little soup raviolis using store-bought wonton skins for the noodle wrappers. I think I originally got this idea from both Gourmet magazine, and Martha Stewart.I am fond of this particular variant, which makes a very light, tasty soup that looks and tastes like spring to me. If you make some of the little ravis when you are in the mood to do so,and freeze them, it is no trouble whatsover to fix the soup when you are feeling like something light, and simple but savory, for your supper.

Not that the little ravis are much trouble to make either. The green filling, with its flecks of purple and darker green is so beautiful that you should remember to look at it again, when you bite into your soup pastas. The colors don't fade, as the eventual cooking is so quick.You will want to use a really delicious chicken broth with this, as it is pretty much unornamented. If I only had canned broth around, I'd boil the ravis in plain water, drain them and have them with a bit of melted butter, and the fresh herbs. Actually, they are delicious that way, maybe even better-though you will need more ravis per person. the fresh herbs are an absolute must with the non-soup version.

This is what you need to make the soup:

Lima Raviolis

Frozen lima beans, thawed, (or fresh if you are lucky) 1 cup
finely chopped red onion 1/4 cup
2 tsps butter
salt
pepper
fine fresh bread crumbs 2 tbsps
freshly grated parmagiana
chopped fresh chives
wonton wrappers approximately 20

Soup
homemade chicken broth 1 quart
fresh baby spinach 2 handsful
3-4 ravis per person
chopped fresh mint and basil, for garnish

To make the filling for the ravis, gently cook the finely minced red onion in the butter, until it is softened, but not browning. Puree the limas in a food processor, and stir in the rest of the filling ingredients, which will look very spring-green with little purple and dark green dots, as in the photo.

To make the ravis, line a cookie sheet with a clean kitchen towel and fill a small bowl with water. Take one wonton wrapper at a time, and put a rounded tsp of filling on it. With your finger or a pastry brush, dampen the edges of the wrapper all around, and fold over to make a little pillow.

Press the edges together to seal, using your fingers to eliminate any air pockets, and closely encase the filling. Set each one on the towel as you make it. Let them dry a bit, and either freeze, or refrigerate on the cookie sheet, lightly covered. If you are freezing long term, once your ravis are frozen and hard, you can gather them into a baggie for additional freezer time.

When you are ready for soup, bring your well seasoned broth to a boil. Add desired ravis, and cook 3-4 minutes, a minute or so longer, if frozen. Stir in baby spinach, which will wilt almost at once, and serve, topped with the fresh herbs and a grating of pepper. Eat slowly.

Comments

[steven]

I keep some won-ton wrappers in the freezer "just in case". The lima ravioli look delicious by the way and I have tons of spinach on hand AND about 6 quarts of stock in the freezer. I don't have a hangover, but one could be arranged.

[julie]

This is so intriguing...looks delicious. I'm definitely going to try this recipe. Thanks!!!!!

[Tania]

I bought a baggie of frozen lima beans a while ago, and look at them each time I open my freezer to get something else. They seem to regard me reproachfully, as if to say, "Why did you buy us if you're not using us??" I could never think of what to do with them, except boil them and eat them with some butter, which I'm not often in the mood for. Certainly, it's never occurred to me to stuff them into ravioli. How creative, Lindy! And I agree: the colours are lovely.

[Julie]

Gorgeous green color! That soup looks delicious but the non-soup version sprinkled with fresh herbs sounds even better. What a lovely meal.

[Tanna]

Holy cats, that is stunning! I say why wait to feel under the weather. That just looks great. Limas are so good and so under used. I like this.

[lindy]

Thanks folks. I'd agree with Tanna that limas are unfairly neglected. It is hard to get good fresh ones except in very warm climes, but as is the case with peas, unless they are truly fresh, the frozen ones are a better choice. There are lovely things to be made with them-including a jade hummous that I've posted about in the past.
steve-those wonton wrappers are a true boon. I suppose a hangover is not actually a prerequisite.
julie-I do love the color, and the fact that it stays green. Last year I made a grape and hazelnut conserve from some gorgeous green grapes. It was yummy with cheese, but it beiged-out while cooking down. I was disappointed in the color change.
Tania-I hope you do get a chance to make them..I think you'll like them.
Julie-I had the rest the non-soup way. they were scrumptious, I thought.

[june]

I hadn't thought about wonton wrappers before - what a very good idea. Thank you!

[Rebecca]

I'm thinking that a small serving of this would make a very impressive first course, as well. Leland is coming home for a visit soon and maybe he and I will make these together.

[Luisa]

Lima Bean Raviolis? This is genius, Lindy. I cannot WAIT to try it.

[mindy toomay]

This looks so simple and nourishing, I want some right now. And I'm not feeling delicate, actually, just hungry. Strikes me that the quality of the broth would either make or break this soup. My personal favorite choice is always homemade veggie stock...

Glad I discovered your lovely blog. I'll be back soon.
http://mindycooks.blogspot.com

[julie]

Have just gotten around to making these--finally!!! Sooooooo delicious...thank you so very much for this lovely post!!!