This recipe was in the May 2009 Gourmet Magazine. The number of ingredients and diversity of flavors intrigued me. I had to try it. I had everything on hand so it was very easy to make. I cannot tell you how much I really like peas and mint together. It is just so good! I used frozen peas and frozen wonton wrappers and it worked beautifully.
Yield: Serves 4 (makes about 32 ravioli)
- 2 2/3 cups frozen peas (3/4 pound)
- 1/3 cup grated parmigiano-reggiano plus additional for serving
- 3 teaspoons chopped fresh mint
- About 64 wonton wrappers (I used the thin Shanghai style)
- 3/4 stick unsalted butter, melted
Cook peas in boiling salted water until just tender, 3 to 4 minutes. Drain and cool, then purée in a food processor. Stir in cheese, mint, and 1/2 teaspoon each of salt and pepper.
Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then place a second wrapper on top and seal, pressing out any trapped air. Repeat with remaining wrappers and filling, keeping ravioli covered as you work.
Boil ravioli in 2 batches in a pasta pot of salted boiling water until tender, 2 to 3 minutes per batch, removing with a slotted spoon. Drizzle with butter and sprinkle with cheese and pepper.