Ravioli are probably my favorite form of pasta. I suppose it has a lot to do with the memories of my grandmother’s ravioli that I grew up with. Those were very traditional of the area where she grew up (Campania) filled with creamy ricotta cheese and topped with tomato sauce. I have carried on the tradition of making fresh pasta and stuffing ravioli and it’s not as hard as you think. There is however a way to have great tasting and incredibly tender ravioli with a minimum of effort-wonton wrappers!
Just because they have an Asian sounding name doesn’t mean that these wonton wrappers can’t be used for other cuisines. They are super easy to work with and I do use them for my favorite Chinese dumplings, but I’ve also made delicious Italian style ravioli too. Found in the refrigerated section of the grocery store, these wrappers come in both round and square shapes. All you have to do is take one, put the filling of your choice in the center, moisten the edges with a little water, place another wrapper on top and press down to seal.
Spring is definitely in the air and you can find fresh English peas at your local farmers’ market. You may be able to purchase them already shelled, but you really should buy them in their pods and shell them yourself for the best flavor. I knew that they would make a delicious filling for this easy stuffed pasta dish and the ravioli were the perfect quick dinner along with a salad. I can see making them as a first course for a dinner party, maybe followed by a roast of some sort. You’ll definitely wow your guests with these on your menu.
Pea and Parmigiano “Wonton” Ravioli
- 2-2/3 cups fresh peas (or you could use frozen)
- 1/3 cup grated Parmigiano-Reggiano, plus additional for serving
- 2 teaspoons chopped fresh mint
- About 64 dumpling or wonton wrappers
- 3/4 stick unsalted butter, melted
Cook peas in boiling salted water until just tender, about 3-4 minutes. Drain and cool, then puree in a food processor. Stir in cheese, mint and 1/2 teaspoon each salt and pepper.
Put a rounded teaspoon filling in the center of a wrapper. Lightly brush the edge of the wrapper with water and 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 (I like to place ravioli on a lightly floured baking sheet until I’m ready to cook them).
Boil ravioli in a few batches in a pasta pot of salted boiling water, until tender, about 2-3 minutes per batch. Remove with a slotted spoon. Drizzle with melted butter and sprinkle with cheese and freshly grated pepper.
I used a little more filling in mine and made fewer. They are so light and fresh tasting-the mint adds just the right touch. I think I might try them next time with fava beans instead.