Meatless Monday: Pea ravioli with mint

by Sarah Steimer

Olive Garden would just die if it knew ravioli didn't need to be heavy and salty.

• 3 tablespoons olive oil
• 1 shallot, finely chopped (about 1/4 cup) — I used green onion
• 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
• 1/4 cup shredded Parmesan
• 40 wonton wrappers (3 1/2 inches each)
• 1 large egg, lightly beaten
• a few tablespoons unsalted butter
• 4 fresh mint leaves, thinly sliced
  

  I'm not perfect like Marth Stewart, I added cheese. Oh wait she went to jail. Also not perfect.

Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until translucent. Add garlic and cook until soft. Add peas, wine, 1 cup water, pepper and. Simmer until liquid has almost evaporate

d and peas are tender, 12 to 15 minutes. Let cool slightly.Puree pea mixture in a food processor. Brush edges of wrappers with egg. Place 1 tablespoon puree in centers of the wrappers. Sprinkle with cheese. Top with a dry wrapper; seal edges. Trim using a 3-inch round cutter (not totally necessary).

Working in batches, cook ravioli in salted simmering water until they are soft and rise to the surface. Melt butter in a medium skillet over medium heat and add ravioli to skillet, and cook until butter is frothy and ravioli is coated. Sprinkle with mint and serve immediately.

Makes about four servings.

Recipe adapted from: Martha Stewart

Photos: Sarah Steimer