Active Time

　　45 min

　　Total Time

　　45 min

　　

Ingredients

Serves 4 (makes about 32 ravioli)

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.