Pea and Parmesan Ravioli

This was the second course at the wine dinner in June. I served three ravioli apiece. Increase that number to 5 or 6 and you have a wonderful light summer meal.

Pea and Parmesan Ravioli
From Gourmet magazine.
Serves 4-6. (Makes about 32 ravioli.)

2 2/3 cups frozen peas (3/4 pound)
1/3 cup grated parmigiano-reggiano plus additional for serving
2 teaspoons chopped mint
About 64 dumpling or wonton wrappers (I bought fresh pasta sheets from a local pasta maker and then use my handy ravoili press.)
3/4 stick unsalted butter, melted

Cook peas in boiling salted water until just tender, 3 to 4 minutes. Drain and cool, then purée in a food processor. Stir in cheese, mint, and 1/2 teaspoon each of salt and pepper.

Put a rounded teaspoon filling in 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.

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. Drizzle with butter and sprinkle with cheese and pepper.