PARMESAN AND PEA RAVIOLI (for four, about 32 ravioli)

2-2/3 cups frozen peas (¾ pound)

1/3 cup grated Parmigiano Reggiano plus additional for serving

2 teaspoons chopped mint

1 pound fresh pasta dough, rolled into sheets, or purchased fresh pasta sheets (or about 64 dumpling or wonton wrappers)

¾ stick unsalted butter

1. Make the pea filling. Cook peas in boiling salted water until just tender, 3 to 4 minutes. Drain and cool, then puree in a food processor. Stir in cheese, mint and ½ teaspoon each salt and pepper.

2. Assemble the ravioli. For fresh pasta: Place a pasta sheet on a lightly floured work surface. Spoon 1 tablespoon squash filling onto the pasta as 2 inch intervals. Using your finger or a pastry brush, lightly dampen the edges of the pasta sheet and the spaces between the filling with the egg-water mixture. Top with a second pasta sheet and press with your fingers along the edges and around each mound of filling to seal and remove air bubbles. Cut into squares with a straight edged pastry wheel or a sharp, thin-bladed knife, then press the edges to secure. Make sure the filling does not break the seal, or the ravioli will come apart during cooking. For wonton or dumpling wrappers: Put 1 tablespoon filling in the center of a wrapper. Lightly brush edge of wrapper with water, then place a second wrapper on top and seal, pressing out any trapped air. Repeat with remaining wrappers and filling, keeping ravioli covered as you work.

3. Boil ravioli in 2 batches in a pasta pot of salted boiling water until tender, 2 to 3 minutes per batch, removing with a slotted spoon. Spread ravioli on a warmed platter, drizzle with butter and sprinkle with cheese and pepper.

adapted from Gourmet Magazine, May, 2009