Pea And Parmesan Wonton Ravioli
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
59
Spice
56
Sweetness
55
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2.666667 cups
Pea (frozen 3/4 pound)2 tsps
Mint (chopped)Directions:
1
Cook peas in boiling salted water until just tender, 3 to 4 minutes
2
Drain and cool, then purée in a food processor
3
Stir in cheese, mint, and 1/2 teaspoon each of salt and pepper
4
Put a rounded teaspoon filling in center of a wrapper
5
Lightly brush edge of wrapper with water, then place a second wrapper on top and seal, pressing out any trapped air
6
Repeat with remaining wrappers and filling, keeping ravioli covered as you work
7
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
8
Drizzle with butter and sprinkle with cheese and pepper
9
Cook peas in boiling salted water until just tender, 3 to 4 minutes
10
Drain and cool, then purée in a food processor
11
Stir in cheese, mint, and 1/2 teaspoon each of salt and pepper
12
Put a rounded teaspoon filling in center of a wrapper
13
Lightly brush edge of wrapper with water, then place a second wrapper on top and seal, pressing out any trapped air
14
Repeat with remaining wrappers and filling, keeping ravioli covered as you work
15
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
16
Drizzle with butter and sprinkle with cheese and pepper