Minty Pea and Arugula Wonton Ravioli
- 1/2 pound peas, fresh or frozen
- 2 cups loosely packed arugula
- 1 cup loosely packed fresh mint
- 1/2 cup grated Parmigiano Reggiano
- 3 tablespoons heavy cream
- Salt and pepper, to taste
- 72 square or round wonton wrappers
- 1 egg, lightly beaten with 1 tablespoon water
- 4 tablespoons unsalted butter
- Parmigiano Reggiano shavings, to garnish
- Prepare a large ice water bath and bring a large pot of water to a boil. Stir in the peas and cook for 1 minute. Add the arugula and mint and boil for another 15 seconds. Drain the water and immediately transfer the vegetables to the ice water bath to cool completely. Strain the water and remove any remaining ice.
- Transfer the blanched peas, arugula, mint, Parmigiano Reggiano, and heavy cream to a food processor or blender and process until smooth. Taste for seasoning and add salt and pepper as needed.
- Lay 36 wonton wrappers on your work surface and place 1/2 tablespoon of the pea mixture in the center of each wrapper. Brush the edges of the wonton wrappers with the egg wash. Place a second wonton wrapper on top of each, gently pressing from the center to the edges to push out any air. Press around the edges to seal the ravioli.
- When ready to eat, bring a large pot of salted water to a boil. Meanwhile, brown the butter in a wide skillet; remove from heat once browned.
- Boil 6 ravioli at a time for 2 minutes, then use a mesh strainer or slotted spoon to transfer the ravioli to the skillet and toss in the brown butter. It’s fine to transfer a little of the cooking water while you do this; the water helps the sauce come together. Serve immediately, garnished with Parmigiano Reggiano shavings.