Easy Pea Ravioli with Mint

• 3 tablespoons olive oil
• 1 shallot, finely chopped (about 1/4 cup)
• 1 garlic clove, minced
• 2 1/4 cups shelled fresh or thawed frozen peas
• 1/4 cup plus 2 tablespoons dry white wine
• Coarse salt and freshly ground pepper
• 40 wonton wrappers (3 1/2 inches each)
• 1 large egg, lightly beaten
• 1/4 cup (1/2 stick) unsalted butter
• 4 fresh mint leaves, thinly sliced

1. Heat the oil in a medium skillet over medium heat.
2. Add the shallot; cook, stirring occasionally, until translucent, 3 to 4 minutes.
3. Add the garlic; cook until soft, 2 to 3 minutes.
4. Add the peas, wine, 1 cup water, and 1 1/2 teaspoons salt; season with pepper.
5. Simmer until the liquid has almost evaporated and the peas are tender, 12 to 15 minutes.
6. Let cool slightly.
7. Puree the pea mixture in a food processor.
8. Brush the edges of 10 wrappers with egg.
9. Place 1 tablespoon puree in centers.
10. Top with a dry wrapper; seal edges.
11. Trim using a 3-inch round cutter.
12. Repeat with the remaining wrappers and puree.
13. Working in batches, cook the ravioli in salted simmering water until they are soft and rise to the surface, about 2 minutes.
14. Meanwhile, melt the butter in a medium skillet over medium heat; add the ravioli to the skillet, and cook until the butter is frothy and the ravioli is coated, 2 to 3 minutes.
15. Sprinkle with mint.
16. Serve immediately.

olive oil, shallot, garlic, peas, white wine, salt, wonton wrappers, egg, butter, mint

Taken from www.epicurious.com/recipes/food/views/easy-pea-ravioli-with-mint-392242 (may not work)