Method:Boiling

1. Formula

1. 3 tablespoons olive oil
2. 1 shallot, finely chopped
3. 1 garlic clove, minced
4. 2 1/4 cups shelled fresh or thawed frozen peas
5. 6 tablespoons dry white wine
6. Coarse salt and freshly ground pepper
7. 40 wonton wrappers (3 1/2 inches each)
8. 1 large egg, lightly beaten
9. 1/4 cup unsalted butter
10. 4 fresh mint leaves, thinly sliced

2. Nutrition Information

• Calories: 535 kcal
• Carbohydrates: 60 g
• Dietary Fiber: 5 g
• Fat: 24 g
• Protein: 14 g
• Sugars: 0 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

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

4. Remark