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.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 10
Steps:
- 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).
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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- 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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