Easy Pea Ravioli With Mint Recipes
PEA AND PARMESAN WONTON RAVIOLI
Provided by Maggie Ruggiero
Categories Appetizer Vegetarian Quick & Easy Dinner Parmesan Pea Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 (makes about 32 ravioli)
Number Of Ingredients 5
Steps:
- 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, and 1/2 teaspoon each of salt and pepper.
- 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.
- 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.
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- Rinse peas briefly with hot water to melt ice crystals. Chop 1/3 cup mint leaves and garlic in a food processor. Add 1 cup peas, the ricotta, lemon juice, salt, and oil and pulse to chop peas.
- Lay out 4 wrappers. Working with 1 wrapper at a time, spoon a scant 1 tbsp. pea mixture near each corner, about 1/2 in. from edge and from the other spoonfuls. Brush around each mound with egg wash. Lay another wrapper (don't wash with egg) over filled wrapper. Using the side of your hand, press down around filling to seal into 4 mounds and press out any air. Cut between mounds to make 4 ravioli. Pinch edges closed on all sides.
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- Bring a large pot filled with water to a boil over high heat. When water starts to steam, add a palmful of salt.
- When water has reached a rolling boil, add 10 oz. frozen peas. Cook until peas start to float and are tender, about 3 minutes. Using a spider or slotted spoon, transfer peas to a large bowl, allowing water to drain back into pot.
- Bring water back to a boil and add 1 lb. pasta shells, stirring once or twice with a wooden spoon to prevent sticking. Cook according to package instructions until pasta is tender but still al dente.
- While pasta is cooking, assemble your pea mixture. Start by setting aside about ¼ cup mint leaves for serving; finely chop remaining ¼ cup mint. Add chopped mint to bowl with peas.
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