BrokeAss Gourmet, The premier food, wine and lifestyle blog for people who want to live the high life on the cheap.

Prep Time 0:20

Cook Time 0:10

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.

• Ingredients
• 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

Total Cost of Ingredients $11.50

Directions

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.

Serves 2.