Ingredients

serves 4 as a first course

　　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

　　

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.