Reviews (1) Add Rating & Review 5 Ratings 5 star values: 3 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 12/20/2008 This was tasty but a bit rich. A little too much reliance on butter for my tastes. Putting the ravioli together and keeping them that way in a pot of water is a bit tricky. Some are bound to leak a bit but on the whole they turned out well. This recipe definitely inspired me to come up with other ideas or improvements using the wonton wrappers to make ravioli.
Back to Easy Pea Ravioli with Mint All Reviews for Easy Pea Ravioli with Mint - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Easy Pea Ravioli with Mint Credit: John Kernick Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 3 tablespoons olive oil 1 shallot, finely chopped (about 1/4 cup) 1 garlic clove, minced 2 1/4 cups shelled fresh or thawed frozen peas 1/4 cup plus 2 tablespoons dry white wine Coarse salt and freshly ground pepper 40 wonton wrappers (3 1/2 inches each) 1 large egg, lightly beaten 1/4 cup (1/2 stick) unsalted butter 4 fresh mint leaves, thinly sliced
Gallery Easy Pea Ravioli with Mint Credit: John Kernick
Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Gallery
Easy Pea Ravioli with Mint Credit: John Kernick
Easy Pea Ravioli with Mint
Credit: John Kernick
Easy Pea Ravioli with Mint
Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Recipe Summary
prep: 25 mins total: 45 mins
Servings: 4
prep: 25 mins
total: 45 mins
prep:
25 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 3 tablespoons olive oil 1 shallot, finely chopped (about 1/4 cup) 1 garlic clove, minced 2 1/4 cups shelled fresh or thawed frozen peas 1/4 cup plus 2 tablespoons dry white wine Coarse salt and freshly ground pepper 40 wonton wrappers (3 1/2 inches each) 1 large egg, lightly beaten 1/4 cup (1/2 stick) unsalted butter 4 fresh mint leaves, thinly sliced
Directions
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).
Reviews (1)
Add Rating & Review 5 Ratings 5 star values: 3 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 12/20/2008 This was tasty but a bit rich. A little too much reliance on butter for my tastes. Putting the ravioli together and keeping them that way in a pot of water is a bit tricky. Some are bound to leak a bit but on the whole they turned out well. This recipe definitely inspired me to come up with other ideas or improvements using the wonton wrappers to make ravioli.
Reviews (1)
Add Rating & Review 5 Ratings 5 star values: 3 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
5 Ratings 5 star values: 3 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
5 Ratings 5 star values: 3 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
5 Ratings 5 star values: 3 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 3 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 12/20/2008 This was tasty but a bit rich. A little too much reliance on butter for my tastes. Putting the ravioli together and keeping them that way in a pot of water is a bit tricky. Some are bound to leak a bit but on the whole they turned out well. This recipe definitely inspired me to come up with other ideas or improvements using the wonton wrappers to make ravioli.Martha Stewart Member
Rating: Unrated 12/20/2008
This was tasty but a bit rich. A little too much reliance on butter for my tastes. Putting the ravioli together and keeping them that way in a pot of water is a bit tricky. Some are bound to leak a bit but on the whole they turned out well. This recipe definitely inspired me to come up with other ideas or improvements using the wonton wrappers to make ravioli.
Rating: Unrated
All Reviews for Easy Pea Ravioli with Mint
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Easy Pea Ravioli with Mint
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
