Ingredients:

1 pound fresh snap peas, shelled and blanched (about 8 ounces shelled), or 8 ounces frozen peas, thawed

1/4 cup Parmesan cheese, grated

1/4 cup whole milk ricotta cheese

Salt and black pepper, to taste

1 package (36 count) wonton wrappers

Pancetta and Brown Butter Sauce:

1/4 cup butter

2 ounces pancetta, diced

Fresh peas, for garnish

Grated Parmesan cheese, for garnish

Directions:

Snap Pea and Parmesan Ravioli: If the peas are fresh, shell and blanch them in boiling water for 3 minutes. If using frozen peas, thaw them. Place the peas, Parmesan cheese and ricotta cheese in a food processor or blender. Blend until smooth. Scrape the pea mixture into a bowl and add salt and pepper. Place about 1 teaspoon of the pea mixture in the center of each wonton wrapper. Fold the wrapper over the filling to form a triangle. Seal by lightly moistening the edges of the wrappers with your index finger dipped in water. Press the edges together with the flat edge of a fork or spoon to seal.

Boil the ravioli in a pot of boiling, salted water for about 3 minutes, until the wrappers are cooked through. Remove the ravioli with a slotted spoon and arrange them on a platter or individual plates.

Pancetta and Brown Butter Sauce: Melt the butter in a skillet over medium heat and cook until it begins to turn golden. Add the pancetta and stir continuously until the pancetta is crispy and the butter is lightly browned.

Spoon the sauce over the ravioli. Garnish with grated Parmesan and a few fresh peas. Makes 6 to 8 servings.

For show times and recipes visit Jayni’s Web page.