Pea and Mint Ravioli

  Filling the wonton wrappers with the pea, mint and parmesean mixture

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.

Pea, mint and parmesan mixture

Lots of Ravioli!

 

These were delicate and delicious!