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Easy Pea Ravioli with Mint


The classic flavor combination of peas and mint comes together in this light pasta dish that's perfect for a first course.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: John Kernick

Source: Martha Stewart Living, May 2006


  • 3 tablespoons olive oil
  • 1 shallot, finely chopped (about 1/4 cup)
  • 1 garlic clove, minced
  • 2 1/4 cups shelled fresh or thawed frozen peas
  • 1/4 cup plus 2 tablespoons dry white wine
  • Coarse salt and freshly ground pepper
  • 40 wonton wrappers (3 1/2 inches each)
  • 1 large egg, lightly beaten
  • 1/4 cup (1/2 stick) unsalted butter
  • 4 fresh mint leaves, thinly sliced


  1. Heat oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add garlic; cook until soft, 2 to 3 minutes. Add peas, wine, 1 cup water, and 1 1/2 teaspoons salt; season with pepper. Simmer until liquid has almost evaporated and peas are tender, 12 to 15 minutes. Let cool slightly.

  2. Puree pea mixture in a food processor. Brush edges of 10 wrappers with egg. Place 1 tablespoon puree in centers. Top with a dry wrapper; seal edges. Trim using a 3-inch round cutter. Repeat with remaining wrappers and puree.

  3. Working in batches, cook ravioli in salted simmering water until they are soft and rise to the surface, about 2 minutes. Meanwhile, melt butter in a medium skillet over medium heat; add ravioli to skillet, and cook until butter is frothy and ravioli is coated, 2 to 3 minutes. Sprinkle with mint. Serve immediately (as a first course).

Reviews Add a comment

  • jared2122
    20 DEC, 2008
    This was tasty but a bit rich. A little too much reliance on butter for my tastes. Putting the ravioli together and keeping them that way in a pot of water is a bit tricky. Some are bound to leak a bit but on the whole they turned out well. This recipe definitely inspired me to come up with other ideas or improvements using the wonton wrappers to make ravioli.