Mint-Pea-Ricotta Ravioli with Scallion Butter
- Prep Time 0:20
- Cook Time 0:10
- Estimated Cost $11.50
- 7 Comments
This dish is deceptively simple yet sophisticated and elegant. Wow your guests with “homemade pasta,” but don’t let on that you made the whole thing for less than $12. Just smile and graciously accept their compliments.
- 30 small square wonton wrappers $3
- 1/2 cup ricotta $4 for 12 oz.
- 1 1/2 cups frozen green peas, thawed $1.50 for a 10 oz. bag
- 1 small bunch fresh mint, plus more for garnish $1
- 3 tbsp butter $1 for a stick
- 3 scallions, sliced $1
- salt and pepper to taste Pantry
Recipe Serves 2
- Combine ricotta, peas, mint, salt and pepper in a blender or food processor (or mash well with a fork).
- Lay a wonton wrapper on a clean, dry surface. Dip a finger or pastry brush into a little water and brush the edges of the wrapper with water. Place about 1 1/2 tbsp of the pea-ricotta mixture in the middle of the wrapper. Cover with a second wrapper and press the edges together to seal tightly. Repeat until all the filling is used up (using additional wrappers if necessary).
- Bring a large pot of salted water to a light boil. Drop the raviolis, a few at a time, into the hot water and boil for 1-2 minutes or until they float. Fish them out with a slotted spoon and transfer immediately onto plates.
- To make the sauce, melt the butter in a small saucepan over medium heat. Add the scallions and cook for 2-3 minutes or until they wilt slightly.
- To serve, divide the butter mixture between the 2 plates of ravioli. Garnish with fresh mint, salt and and pepper.