Frozen peas make this pasta especially fast, but shelled fresh peas are wonderful too; cook in boiling water 2 to 3 minutes before making the filling.
Category: not set
Cuisine: not set
8 ounces frozen peas divided
1/3 cup packed fresh mint leaves plus a few small leaves
1 cup small garlic clove
1/4 cup whole-milk ricotta cheese
1 1/2 tablespoons lemon juice
1/2 teaspoon kosher salt
1/2 tablespoon extra-virgin olive oil
8 tablespoon potsticker or egg roll wrappers (about 6 in. squa
1 tablespoon large egg beaten with 2 tbsp. water
1 tablespoon small shallot halved and sliced
1 tablespoon butter
1 tablespoon qt. reduced-sodium chicken broth
1/2 cup grated parmesan cheese
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