Pea & Parmesan Wonton Ravioli

blucoat's Note:

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.

• Total Time: 40 mins
• Prep Time: 40 mins
• Cook Time: 0 mins

Ingredients:

Yield: 32 ravioli

• 2 2⁄3; cups frozen peas (3/4 pound)
• 1⁄3; cup grated parmigiano-reggiano cheese , plus additional for serving
• 2 teaspoons chopped mint
• ½ teaspoon salt
• ½ teaspoon pepper , plus additional for serving
• about 64 wonton wrappers or dumpling wrappers
• ¼ 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.