There is a recipe for pea and parmesan wonton ravioli in this month’s Gourmet that I just couldn’t resist. I had never worked with wonton wrappers before, but I made the recipe last night and it was as simple as can be and absolutely yummy. It’s one of my new favorites and I can’t wait to try out different ravioli fillings!

Pea & Parmesan Wonton Ravioli

• 2 2/3 cups frozen peas
• 1/3 cup parmigiano-reggiano
• 2 teaspoons chopped mint
• 64 wonton wrappers
• 3/4 stick unsalted butter, melted

Cook peas in boiling, salted water until tender. Drain and puree. Stir in cheese, mint, and season to taste with salt and pepper.

Place rounded teaspoons of filling in center of wonton wrapper. Lightly brush edges with water then place second wrapper over top and seal, pressing out trapped air.

Boil ravioli in 2 batches in salted, boiling water until tender, remove with slotted spoon. Drizzle with butter and sprinkle with cheese.