No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 ravioli 15g Recipe makes 32 ravioli)
Calories 21
Calories from Fat 11		(51%)
Amount Per Serving		%DV
	Total Fat 1.2g	1%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 64mg		2%
Potassium 19mg		0%
Total Carbohydrate 1.7g		0%
	Dietary Fiber 0.5g	2%
	Sugars 0.7g
Protein 1.0g		1%
how is this calculated?

Pea & Parmesan Wonton Ravioli

Recipe #375953 | 40 min | 40 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: blucoat
Jun 6, 2009

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.

32 ravioli (change servings and units)

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 wrapper 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.