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Making homemade ravioli is a snap when you use wonton wrappers (often sold in the produce section of the supermarket) for the pasta. Leftover wrappers can be covered tightly in plastic wrap and frozen for the next use. Serve the ravioli with prepared pesto, a light tomato sauce or simply a little butter and grated Parmesan cheese.
Bring large pot of salted water to a boil. Add peas, and cook 2 to 3 minutes, or until tender. Drain, reserving 1/4 cup cooking liquid. Transfer peas to bowl of food processor or blender. Add shallots, garlic and reserved cooking liquid, and purée until smooth. Add cheese, and process until combined. Season with salt and pepper.
Set 1 wonton wrapper on work surface. Brush edges with water, then place 11/2 tsp. pea mixture in center. Fold wrapper into triangle over filling, and press edges with fingers to seal. Transfer to plate lined with damp paper towels. Repeat with remaining wrappers and filling, placing damp paper towels between each layer of ravioli. Cover, and set aside.
Bring large pot of salted water to a boil. Add ravioli, and cook 3 minutes, or until tender. Drain. Place ravioli on plates and spoon desired sauce over top. Serve immediately.
- Calories 199
- Carbohydrate Content 36 g
- Cholesterol Content 7 mg
- Fat Content 2 g
- Fiber Content 3 g
- Protein Content 9 g
- Saturated Fat Content 0.5 g
- Sodium Content 523 mg
- Sugar Content 3 g