Easy Pea Ravioli with Mint

Photo: John Kernick
Prep Time:
25 mins
Total Time:
45 mins

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


  • 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


  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).

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