Pea and Parmesan Wonton Ravioli
['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']
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.
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.
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.
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