Pea & Parmesan Wonton Ravioli |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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An incredibly easy and elegant starter or main dish with a bright springtime flavour and colour. I adapted the recipe from Gourmet Magazine (May 2009). You can make the recipe as is add a squeeze of lemon, substitute olive oil the butter, or some thinned out pesto. Serves 8 as a starter and 4 as a main dish. Ingredients:
2 2/3 cups frozen peas (3/4 pound) |
1/3 cup grated parmigiano-reggiano cheese, plus additional for serving |
2 teaspoons chopped mint |
1/2 teaspoon salt |
1/2 teaspoon pepper, plus additional for serving |
about 64 wonton wrappers or dumpling wrappers |
1/4 cup unsalted butter, melted (can use more or less, to your taste) |
Directions:
1. 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, salt and pepper.
2. 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.
3. 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.
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