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1 large egg, lightly beaten

¼ cup (½ stick) unsalted butter

4 fresh mint leaves, thinly sliced

1. Heat the oil in a medium skillet over medium heat. Add the shallot; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add the garlic; cook until soft, 2 to 3 minutes. Add the peas, wine, 1 cup water, and 1½ teaspoons salt; season with pepper. Simmer until the liquid has almost evaporated and the peas are tender, 12 to 15 minutes. Let cool slightly.

2. Puree the pea mixture in a food processor. Brush the edges of 10 wrappers with egg. Place 1 tablespoon puree in centers. Top with a dry wrapper; seal edges. Trim using a 3-inch round cutter. Repeat with the remaining wrappers and purée.

3. Working in batches, cook the ravioli in salted simmering water until they are soft and rise to the surface, about 2 minutes. Meanwhile, melt the butter in a medium skillet over medium heat; add the ravioli to the skillet, and cook until the butter is frothy and the ravioli is coated, 2 to 3 minutes. Sprinkle with mint. Serve immediately.

radishes with herbed ricotta dip, sweet butter, and fleur de sel

SERVES 12

We used a combination of French breakfast, white icicle, and pink beauty radishes, but you can use any variety you’d like. When the weather is hot, sprinkle radishes with crushed ice before serving to keep them crisp.

1 pound low-fat fresh ricotta cheese

2 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh dill

1 tablespoon finely chopped fresh basil

Coarse salt and freshly ground pepper

4 bunches radishes, trimmed if desired

¼ cup (½ stick) sweet unsalted butter, softened, for serving

Fleur de sel, for serving

1. Make the dip: Stir the ricotta, parsley, dill, and basil in a medium bowl. Season with salt and pepper. The dip can be refrigerated in an airtight container up to 2 days.

2. Serve the radishes with bowls of dip, butter, and fleur de sel.

fried anchovies and sage

SERVES 6

Whole milk, for soaking

18 best-quality anchovy fillets

36 small to medium, narrow, fresh sage leaves

1 to 2 tablespoons instant flour (such as Wondra)

1 large egg, lightly beaten

Extra-virgin olive oil, for frying

1. Put the milk into a shallow dish. Add the anchovy fillets; soak 10 minutes. Drain on paper towels, and pat dry. Cut the fillets to be the same length as the sage leaves. Lay each sage leaf face up on a large cutting board. Place an anchovy fillet on half of the sage leaves; crush with fork tines, being careful not to tear leaves. Sandwich with another leaf, face down. Press with the back of a spoon to seal.

2. Preheat the oven to 200°F. Put the flour into a bowl and the egg into another. Heat ¼ inch oil in a medium skillet over medium-high heat. Coat 6 of the anchovy-sage sandwiches with flour, shaking off any excess, then with egg, allowing excess to drip off. Fry, turning once, until golden, 45 seconds to 1 minute per side. Drain on paper towels. Transfer to the oven to keep warm. Repeat with the remaining anchovies. Serve immediately.

whole-grain bread with cheese and candied shallots

SERVES 8

3 tablespoons extra-virgin olive oil

1 pound shallots, thinly sliced

Coarse salt

1 tablespoon pure maple syrup

½ teaspoon balsamic vinegar

Freshly ground pepper

Soft, mild cheese, such as farmer cheese or goat cheese, for serving

Sliced whole-grain bread, for serving

Thyme leaves, for garnish

1. Heat the oil in a medium skillet over medium-high heat. Add the shallots and a pinch of salt. Cook, stirring often, until the shallots have softened and browned, about 20 minutes.

2. Reduce the heat to medium-low, and stir in the maple syrup and vinegar. Cook 2 minutes, then season with salt and pepper. Candied shallots can be refrigerated in an airtight container up to 1 week; bring to room temperature before serving. To serve, spread cheese onto bread slices; top with the candied shallots, and garnish with thyme leaves.

croquettes with serrano ham and manchego cheese

SERVES 8 TO 12 AS A TAPA; MAKES ABOUT 16

2 tablespoons