Pea and Parmesan Wonton Ravioli

Ingredients

• Peas

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

  2 ⅔ cup or 427g

• Butter

  Unsalted

  ¾ stick or 85g

• Wonton wrappers

  (includes egg roll wrappers)

  64 wrapper, eggroll or 2.05kg

• Parmesan cheese

  Grated

  ⅓ cup or 33g

• Spearmint

  Fresh

  2 tsp or 4g

Directions

1. Finely chop mint. Melt butter.
2. Cook peas in boiling salted water until just tender, 3 to 4 minutes. Drain and cool, then pure in a food processor. Stir in cheese, mint, and 1/2 teaspoon each of salt and pepper.
3. 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.
4. 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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