From Gourmet Magazine
2 2/3 cups frozen green peas
1/3 cup parmigiano-reggiano
2 tsp chopped fresh mint leaves
Wonton wrappers ( at least 50)
Melted butter for drizzling
Cook the peas in salted boiling water for about 4 minutes, until tender. Drain, cool and puree in a food processor. Stir in cheese and mint leaves, season with salt and pepper.
Put about a teaspoon of the filling in the middle of each wrapper, wet the edges of a second wrapper, and seal the wrappers together, squeezing all the air out. Keep the ravioli covered as you’re making them.
Boil the ravioli in salted water until they’re tender (and slightly transparent) and remove them with a slotted spoon and then keep them covered on a plate. Drizzle with butter and cheese.