This wonton wrapper ravioli with peas and mushrooms is a bright and lemony vegetarian pasta recipe that substitutes wonton wrappers for ravioli to make it quick and easy. Light and healthy enough for lunch, but hearty enough for an indulgent dinner. Prep and freeze for busy weeknights!
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Pasta is my ultimate comfort food. Whether it's spaghetti with shrimp or baked pasta with broccoli, I am always up for it. This wonton wrapper ravioli is everything I want in a pasta dish: it's bright, creamy, savory, and so easy to make.
Even better, it's ravioli with wonton wrappers, which are very similar to Italian pasta dough, as they're made from flour, egg, and water. The main difference is that wonton wrappers are made fresh and cut into rounds or squares.
If you've never made wonton ravioli, I'm here to tell you that it's a game-changer. No need to mess around making homemade pasta dough (although if that's your thing - you are my hero!) when you can use store-bought wonton wrappers and make dinner a breeze.
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⭐️ Why This Ravioli is the Best
- Bright and lemony vegetarian pasta with ricotta, mushrooms, peas, and fresh herbs
- Rich and creamy vegetarian ravioli recipe
- Healthier and lighter than traditional pasta
- Quick and easy ravioli recipe with wonton wrappers
- Detailed step-by-step instructions with photos
- Freezer-friendly pasta recipe
🤔 How to Fill and Fold Wonton Wrappers
Filling and folding wonton wrappers for ravioli is easier than you think, and I've got step-by-step photos and instructions below to help you.
To start, spoon 1 ½ teaspoons ricotta filling mixture on each wonton wrapper. Dip your finger in water, and moisten all four edges of wrapper, as you go along.
Next, place another wonton wrapper on top of moistened wrapper, pressing around filling to seal. That's it!
🧀 Ingredient Notes
- Whole-milk ricotta cheese - This adds creaminess and protein to our filling. Use it to make my roasted radish toasts.
- Frozen green peas - We use frozen peas both for their firmer texture and their bright green color. Canned peas will become mushy and don't have the same bright green color. You could also use fresh peas, but I call for frozen peas here for convenience.
- Parmigiano-Reggiano cheese - A hard, nutty, and salty Italian cheese with a lengthy aging process. Parmesan cheese can be used as a substitute.
- Shallots. Adds subtle sweetness. Substitute with a white, yellow, or red onion.
- Garlic - I recommend using fresh garlic for optimal flavor
- Fresh chives and thyme - Adds bright herbyness and aromatics
- Lemon zest - Gives the dish bright citrus flavor
- Mixed mushrooms - Robust mushrooms add umami to balance out the sweet pea-ricotta filling.
- Low-sodium vegetable broth - If you use regular vegetable broth (which contains more salt), only add half of the salt called for to make the sauce.
- Wonton wrappers - Wonton wrappers are made from flour, egg, and water, and are very similar to Italian pasta, except they are cut into rounds or squares. Wonton wrappers are a quick shortcut to making fresh pasta, and you can usually find them in the Asian section of your supermarket.
📝 Variations & Substitutions
- Dried herbs can be substituted for fresh. The general rule is to use a ratio of ⅓ dried to 1 fresh (e.g. ⅓ teaspoon dried thyme for 1 teaspoon fresh thyme).
- Make dairy-free: Substitute vegan cheese for the ricotta and Parmigiano-Reggiano for a vegan or dairy-free meal.
- Gluten-free: Use gluten-free wonton wrappers
- Skip the mushroom sauce and top your ravioli with a drizzle of olive oil and a pinch of flaky sea salt.
🔪 How To Make Wonton Wrapper Ravioli
*See recipe card for printable instructions
Prepare ricotta filling: Combine 1 cup ricotta, peas, ¼ cup Parmigiano-Reggiano, garlic, chives, nutmeg, salt, pepper, and lemon zest in a bowl. Cover and refrigerate 1 hour.
Place parchment paper on a baking sheet, and put 12 wonton wrappers on baking sheet. Fill small bowl with ¼ cup room temperature water.
Fill and fold ravioli: Spoon 1 ½ teaspoons filling mixture on each wonton wrapper. Dip finger in water, and moisten all four edges of wrapper, as you go along.
Place another wonton wrapper on top of moistened wrapper, pressing around filling to seal.
Repeat procedure with remaining wrappers and filling mixture to form 24 ravioli. Cover with dishcloth (to prevent drying out) and set aside.
Prepare sauce: Heat oil in a large skillet over medium heat. Add shallots, garlic, chives, thyme, and mushrooms to pan; cook 8 minutes or until mushrooms are browned and tender, stirring occasionally. Add broth, salt, and pepper; cook 4 minutes or until liquid almost evaporates. Remove from heat; keep warm.
Cook ravioli: Bring 4 quarts water to a boil in a large saucepan. Add 4 ravioli to each pan; cook 3-4 minutes or until ravioli float to the surface. Remove ravioli from water with a slotted spoon. Place ravioli on a tray, making sure they do not overlap; cover and keep warm.
Place 6 ravioli on each of 4 plates; top each serving with ½ cup sauce, 1 tbsp. ricotta, and 1 tbsp. Parmigiano-Reggiano.
🍽 Storage Instructions
Store leftovers in an airtight container (try not to overlap or they will stick together) in the refrigerator for up to 4 days.
Freeze your prepped wonton wrapper ravioli by placing a baking sheet with ravioli in the freezer for 30 minutes or until firm. Transfer to a freezer bag and store for up to 3 months.
Ravioli can be cooked directly from the freezer, but will need an additional 2-3 minutes to boil.
👩🏼🍳 Expert Tips
- Make ahead: The sweet pea-ricotta filling can be made and stored in the refrigerator for up to 24 hours ahead of time.
- Serve ravioli as a main entree with focaccia for a hearty Italian meal.
- Cover prepped ravioli with dishcloth. Be sure to cover your assembled tray of ravioli before starting a new tray. This prevents the wonton wrappers from drying out.
- Use water to seal wonton wrappers. Moisten all four edges of your wrappers as you go along. Place another wonton wrapper on top of moistened wrapper, pressing around filling to seal.
- Avoid air bubbles. Press out as much air as you can when sealing wrappers.
- Don't crowd ravioli. Cook ravioli 4 at a time to prevent them from sticking together.
- Use any leftover ricotta filling to make stuffed shells or as a lasagna layer.
💬 Frequently Asked Questions
Yes, wonton wrappers are squares of freshly made pasta, and can be used to make any flavor of pasta you prefer.
The easiest way to make wonton ravioli is by following these instructions: Spoon 1 ½ teaspoons filling mixture on each wonton wrapper. Dip finger in water, and moisten all four edges of wonton wrapper, as you go along. Place another wonton wrapper on top of moistened wrapper, pressing around filling to seal. Repeat procedure with remaining wrappers and filling mixture to form 24 ravioli. Cover with dishcloth (to prevent drying out) and set aside.
Yes, freeze your prepped wonton ravioli by placing a baking sheet with ravioli in the freezer for 30 minutes or until firm. Transfer to a freezer bag and store for up to 3 months. Ravioli can be cooked directly from the freezer, but will need an additional 2-3 minutes to boil.
Wonton dough is very similar to Italian pasta dough, as it's made from flour, egg, and water. The main difference is that they are made fresh and cut into rounds or squares.
🍝 More Pasta Recipes
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Easy Wonton Wrapper Ravioli with Peas and Mushrooms
Equipment
- baking sheet
- large skillet
- large saucepan
Ingredients
For the filling:
- 1 ¼ cup whole-milk ricotta cheese (divided)
- ⅔ cup frozen green peas, thawed and coarsely chopped
- ½ cup Parmigiano-Reggiano cheese, finely grated (divided)
- 1 garlic clove, minced
- 2 Tablespoons chopped fresh chives
- ¼ teaspoon ground nutmeg
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon grated lemon zest
For the mushroom sauce:
- 2 Tablespoons extra-virgin olive oil
- ½ cup finely chopped shallots (about 2)
- 1 garlic clove, minced
- 4 teaspoons chopped fresh chives
- ½ teaspoon chopped fresh thyme
- 16 ounces mixed mushrooms (such as cremini and shiitake)
- ½ cup low-sodium vegetable broth
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Remaining ingredients:
- 48 wonton wrappers
Instructions
Make the filling:
- To prepare filling, combine 1 cup ricotta, peas, ¼ cup Parmigiano-Reggiano, garlic, chives, nutmeg, salt, pepper, and lemon zest in a bowl. Cover and refrigerate 1 hour.
Make wonton ravioli:
- Place parchment paper on a baking sheet, and put 12 wonton wrappers on baking sheet. Fill small bowl with ¼ cup room temperature water.
- Spoon 1 ½ teaspoons filling mixture on each wonton wrapper. Dip finger in water, and moisten all four edges of wonton wrapper, as you go along. Place another wonton wrapper on top of moistened wrapper, pressing around filling to seal. Repeat procedure with remaining wrappers and filling mixture to form 24 ravioli. Cover with dishcloth (to prevent drying out) and set aside. *Scroll up to see step-by-step photos.
Make mushroom sauce:
- To prepare sauce, heat oil in a large skillet over medium heat. Add shallots, garlic, chives, thyme, and mushrooms to pan; cook 8 minutes or until mushrooms are browned and tender, stirring occasionally. Add broth, salt, and pepper; cook 4 minutes or until liquid almost evaporates. Remove from heat; keep warm.
Cook ravioli and assemble dish:
- Bring 4 quarts water to a boil in a large saucepan. Add 4 ravioli to each pan; cook 3-4 minutes or until ravioli float to the surface. Remove ravioli from water with a slotted spoon. Place ravioli on a tray, making sure they do not overlap; cover and keep warm.
- Place 6 ravioli on each of 4 plates; top each serving with ½ cup sauce, 1 tbsp. ricotta, and 1 tbsp. Parmigiano-Reggiano.
- Optional: garnish with additional chives and lemon zest.
Notes
- Storage: Store leftovers in an airtight container (try not to overlap or they will stick together) in the refrigerator for up to 4 days.
- Cover prepped ravioli with dishcloth. Be sure to cover your assembled tray of ravioli before starting a new tray. This prevents the wrappers from drying out.
- Use water to seal wonton wrappers. Moisten all four edges of your wonton wrappers as you go along. Place another wrapper on top of moistened wrapper, pressing around filling to seal.
- Avoid air bubbles. Press out as much air as you can when sealing wrappers.
- Don't crowd ravioli. Cook ravioli 4 at a time to prevent them from sticking together.
Jessie
I have always wanted to make homemade ravioli and I love your step by step directions.
Gastronotherapy
Thanks, Jessie! Yes - wonton wrappers make it so easy!
Beth
What a great recipe! These are amazing and flavorful. Definitely a big hit here! Everyone loved these and wanted more! Can’t wait to remake these again!
Gastronotherapy
That makes me so happy to hear, Beth! 🙂
Anjali
Loved your tip for using wonton wrappers instead of making ravioli dough from scratch! It really was a game changer and we couldn't tell the difference! Yum!
Gastronotherapy
Great, Anjali! I love using wonton wrappers to make ravioli!
Sara Welch
What a unique and unexpected dish that is perfect for summer! Easily, a new favorite dish; my whole family loved it!
Gastronotherapy
Yay! Yes - I love making this dish in the summer!