Ingredients
3tbspolive oil
1shallot
1clovegarlic
2¼cupsfresh peas,or thawed frozen, shelled
6tbspdry white wine
coarse salt and freshly ground pepper,as needed
40wonton wrappers
1large egg
¼cupunsalted butter
4fresh mint leaves
Preparation
Heat oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, for 3 to 4 minutes until translucent. Add garlic; cook for 2 to 3 minutes until soft.
Add peas, wine, 1 cup water, and 1½ teaspoons of salt; season with pepper. Simmer for 12 to 15 minutes until liquid has almost evaporated and peas are tender. Let cool slightly.
Puree pea mixture in a food processor. Brush edges of 10 wrappers with egg. Place 1 tablespoon of 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 for about 2 minutes until they are soft and rise to the surface.
Meanwhile, melt butter in a medium skillet over medium heat; add ravioli to skillet, and cook for 2 to 3 minutes until butter is frothy and ravioli is coated..
Sprinkle with mint. Serve immediately and enjoy!
