Easy Pea Ravioli with Mint

Name: Easy Pea Ravioli with Mint
Prep time: 25 min
Total time: 45 min
Ingredients: 3 tablespoons olive oil; 1 shallot, finely chopped (about ¼ cup); 1 garlic clove, minced; 2.25 cups shelled fresh or thawed frozen peas; 0.25 cup plus 2 tablespoons dry white wine; Coarse salt and freshly ground pepper; 40 wonton wrappers (3 ½ inches each); 1 large egg, lightly beaten; 0.25 cup (½ stick) unsalted butter; 4 fresh mint leaves, thinly sliced

4.0

(5)

1 Review

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

25 mins

Total Time:

45 mins

Servings:

4

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

Ingredients

3 tablespoons olive oil
1 shallot, finely chopped (about ¼ cup)
1 garlic clove, minced
2 ¼ cups shelled fresh or thawed frozen peas
¼ cup plus 2 tablespoons dry white wine
Coarse salt and freshly ground pepper
40 wonton wrappers (3 ½ inches each)
1 large egg, lightly beaten
¼ cup (½ stick) unsalted butter
4 fresh mint leaves, thinly sliced

Directions

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.
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.
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).