Recipe information
Yield
serves 4 as a first course
Ingredients
Preparation
Step 1
Heat the oil in a medium skillet over medium heat. Add the shallot; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add the garlic; cook until soft, 2 to 3 minutes. Add the peas, wine, 1 cup water, and 1 1/2 teaspoons salt; season with pepper. Simmer until the liquid has almost evaporated and the peas are tender, 12 to 15 minutes. Let cool slightly.
Step 2
Puree the pea mixture in a food processor. Brush the 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 the remaining wrappers and purée.
Step 3
Working in batches, cook the ravioli in salted simmering water until they are soft and rise to the surface, about 2 minutes. Meanwhile, melt the butter in a medium skillet over medium heat; add the ravioli to the skillet, and cook until the butter is frothy and the ravioli is coated, 2 to 3 minutes. Sprinkle with mint. Serve immediately.
