Pea and Parmesan Wonton Ravioli

Pea and Parmesan Wonton Ravioli

32 Servings 45 min Cook

Macros/Serving: 220 Calories

Ingredients

2 2/3 Cup Peas
3/4 Stick Butter
64 Wrapper, eggroll (7" square) Wonton Wrappers
1/3 Cup Parmesan Cheese
2 Tsp Spearmint

Directions

Finely chop mint.

Melt butter.

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.

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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