Courtesy of Gourmet Magazine, May 2009
- 2 2/3 cup frozen peas, cooked
- 1/3 cup Parm-Reg cheese, plus more for garnish
- 2 tsp chopped mint
- 64 wonton wrappers [I used the large ones and cut them in quarters.]
- 3/4 stick butter
- [2 medium cloves garlic]
Puree cooked peas [and garlic] in food processor. Stir in cheese, mint, 1/2 tsp. each salt and pepper.
Put a rounded tsp 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, 2-3 minutes per batch, removing with a slotted spoon. Drizzle with butter and sprinkle with more cheese and pepper.