Best Easy Pea Ravioli With Mint Recipes

Easy Pea Ravioli with Mint image

Time 45m

Yield 4

Number Of Ingredients 10

3 tbsp. olive oil
1 shallot
1 clove garlic
2 1/4 c. shelled fresh or thawed frozen peas
6 tbsp. dry white wine
Coarse salt and freshly ground pepper
40 wonton wrappers
1 large egg
1/4 c. unsalted butter
4 fresh mint leaves

Steps:

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).

Easy Pea Ravioli with Mint image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 10

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

Steps:

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).

Pea and Parmesan Wonton Ravioli image

Provided by Maggie Ruggiero

Yield Serves 4 (makes about 32 ravioli)

Number Of Ingredients 5

2 2/3 cups frozen peas (3/4 pound)
1/3 cup grated parmigiano-reggiano plus additional for serving
2 teaspoons chopped mint
About 64 dumpling or wonton wrappers
3/4 stick unsalted butter, melted

Steps:

Cook peas in boiling salted water until just tender, 3 to 4 minutes. Drain and cool, then purée 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.