Spring Pea and Ricotta Ravioli with Garlic-Pine Nut Brown Butter

Ingredients

• 1/3 cup fresh or frozen peas
• ¼ cup raw pine nuts or hazelnuts
• 1 bunch fresh mint, stemmed
• 1 bunch fresh dill, stemmed
• ½ cup ricotta
• ½ cup Parmigiano Reggiano, freshly grated, divided
• 1 lemon
• Salt and freshly ground black pepper
• 16 (3½” x 3½”) wonton wrappers (available in many grocery stores and all Asian markets)
• 4 tablespoons butter
• 4 garlic cloves, sliced thinly

Directions

1. Boil peas, boil them for 3 minutes, then let cool.
2. If using hazelnuts, smash them with the side of a knife. Reserve.
3. Finely dice mint, dill and peas. Add them to a medium bowl with ricotta and half the parmigiano. Zest lemon into bowl. Use a fork to blend mixture, then season to taste with salt and pepper. Reserve.
4. Set eight wonton sheets down on a clean surface. Fill a small bowl with warm water. Dip your finger in the water and trace water generously along all four edges of each wonton wrapper.
5. Use a table spoon to scoop a 1-inch ball (2.5cm) of the ricotta mixture into the center of each wonton wrapper. Cover each ball of ricotta mixture with a second, perfectly centered wrapper. Use your fingers to press down on all the edges of the top wrapper so that they attach to the outer edges of the bottom wrapper. Using the tines of a fork, press firmly around the outer edges. Repeat to ensure that the whole package is airtight. If there are any holes, dip a small piece of wonton into the water and use your finger to smooth it over the tear like a band aid. Transfer to a sheet pan lined with a damp towel, and cover with another damp towel. (At this point, your ravioli may be refrigerated for up to a day).
6. Fill your largest frying pan two thirds of the way up with water and bring to a boil. Set a clean dishtowel and a slotted spoon within easy reach.
7. While water is heating, to a small pot, over medium heat, add butter, garlic, and pine nuts or hazelnuts. Bring to the bubbling stage, then reduce to a simmer and continue simmering for about 5 - 7 minutes, or until the butter froths and turns a light brown, and the garlic and nuts turn golden brown.
8. When the water in your pans hits the boiling stage, add your raviolis. Be careful not to stack them or they will stick to each other like love-struck romantics. When water returns to a boil, reduce to a simmer and cook for 3 minutes.

To Serve

1. Remove individual raviolis with the slotted spoon and shake out excess water, then serve two per person in pre-warmed bowls. Spoon browned butter, garlic bits and nuts overtop. Hit each plate with a smidge of your best salt, and finish with a sprinkle with Parmigiano.