32 Servings 45 min Cook
2 2/3 Cup Peas
3/4 Stick Butter
64 Wrapper, eggroll (7" square) Wonton Wrappers
1/3 Cup Parmesan Cheese
2 Tsp Spearmint
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.
