Pea & Parmesan Wonton Ravioli with Lemon Brown Butter
Ingredients
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1 can (15 ounces) Green Valley Organic Peas, drained
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½ cup grated parmesan cheese (plus additional for serving)
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1 clove garlic, finely minced
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1 Tablespoon chopped fresh basil
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½ teaspoon black pepper
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1 package (12 ounces) wonton wrappers
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1 egg, well beaten
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1 stick butter
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2 Tablespoons lemon juice
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Steps
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In a food processor, add peas, parmesan, garlic, basil, and pepper. Purée until slightly chunky.
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Lay 4 wonton wrappers on work surface and lightly brush all edges with the beaten egg. Place a rounded tablespoon of filling in the center of each wrapper. Top with another wrapper, carefully sealing the edges and pushing out any air pockets. Repeat with remaining wrappers and filling, keeping ravioli covered as you work.
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In a large pot of boiling water, add half the ravioli. Cook 3 minutes then remove with a slotted spoon. Repeat and cook remaining ravioli.
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Meanwhile, place butter in a small skillet and melt over medium heat. Cook, stirring occasionally, for 10 minutes until golden brown. Stir in lemon juice.
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Serve ravioli hot drizzled with the lemon brown butter and topped with parmesan cheese and fresh basil.
Final Step
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