Ingredients

• 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
• 3/4 stick unsalted butter, melted

Instructions

1. 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.
2. 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.
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. Drizzle with butter and sprinkle with cheese and pepper.