Pea and Parmesan Wonton Ravioli

Ingredients

• Peas

  Green, frozen, cooked, boiled, drained, without salt

  2 ½ cup or 400g

• Butter

  Unsalted

  ¾ stick or 85g

• Wonton wrappers

  (includes egg roll wrappers)

  64 wrapper, eggroll or 2.05kg

• Parmesan cheese

  Shredded

  ⅓ cup or 27g

• Spearmint

  Fresh

  2 tsp or 4g

Directions

1. Finely chop the mint and melt the butter.
2. Cook the peas in boiling salted water until just tender, about 3 to 4 minutes. Drain and cool, then puree in a food processor. Stir in the cheese, mint, and 1/2 teaspoon each of salt and pepper.
3. Place a rounded teaspoon of filling in the center of a wrapper. Lightly brush the edge of the wrapper with water, then place a second wrapper on top and seal, pressing out any trapped air. Repeat with the remaining wrappers and filling, keeping ravioli covered as you work.
4. Boil the ravioli in two batches in a pot of salted boiling water until tender, 2 to 3 minutes per batch. Remove with a slotted spoon, drizzle with butter, and sprinkle with cheese and pepper.

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