Peas + Parmesan

19 Jun

My sister Sara has been making ravioli with wonton wrappers for a while now, so when I saw this recipe, I knew it would be really simple and really good (Sara has 2 kids, but that hasn’t changed her taste buds, just her time allotment!)  As with almost all the recipes on here, it comes highly recommended. I crave these on a regular basis… mmm

mixing the ravioli filling

Pea and Parmesan Wonton Ravioli (Gourmet Magazine)

Serves 4 (Makes about 32 ravioli)

Active time: 45 min
Start to Finish: 45 min

2 2/3 c. frozen peas (3/4 lb)
1/3 c. grated Parmigiano-Reggiano plus additional for serving
2 tsp chopped mint
About 64 dumpling or wonton wrappers (look for them in the refrigerated produce section)
3/4 stick unsalted butter, melted
Freshly ground pepper

Cook peas in boiling salted water until just tender, 3 to 4 minutes. Drain and cool, then puree in a food processor. Stir in cheese, mint, and 1/2 tsp each of salt and pepper.

Put a rounded tsp filling in center of 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 freshly ground pepper.

making the pea-parmesan raviolis

And if you’re feeling creative, try Sara’s standby version: for the filling, use ricotta, mozzarella and Parmesan with fresh, summer herbs from your garden.

Have you tried wonton raviolis before? What did you put in them?


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