Food & Cooking Recipes Appetizers Easy Pea Ravioli with Mint 4.0 (5) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick 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). Rate it Print