Name: Ricotta-Pea Ravioli with Mushrooms
Prep time: 15 min
Cook time: 20 min
Ingredients: 1 1/4 cup whole-milk ricotta cheese (divided); 2/3 cup frozen green peas, thawed and coarsely chopped; 1/2 cup Parmigiano-Reggiano cheese, finely grated (divided); 1 garlic clove, minced; 2 tablespoons chopped fresh chives; 1/4 teaspoon ground nutmeg; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon grated lemon zest; 2 tablespoons extra-virgin olive oil; 1/2 cup finely chopped shallots (about 2); 1 garlic clove, minced; 4 teaspoons chopped fresh chives; 1/2 teaspoon chopped fresh thyme; 16 ounces mixed mushrooms (such as cremini and shiitake); 1/2 cup low-sodium vegetable broth; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 48 Wonton wrappers

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A bright and velvety vegetarian ravioli recipe that screams, “It’s spring”! Light and healthy enough for lunch, but hearty enough for an indulgent dinner.

If you’ve never made ravioli using wonton wrappers, I am 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 simply use store-bought wonton wrappers and have dinner ready and on the table in 30 minutes. This vegetarian ravioli recipe is everything I want in a spring pasta dish: it’s bright, slightly sweet, creamy, and savory.

The rich and creamy ricotta filling can be made up to 1 day ahead of time. Just place it in an air-tight container and chill it in the refrigerator. Although the peas are slightly sweet, there is plenty of Parmigiano-Reggiano to provide a lovely nutty saltiness to balance out the sweetness. And the mushroom sauce with shallots and chives rounds out the umami-ness of the dish.

vegetarian pea ricotta ravioli being assembled on a baking sheet

Step-By-Step Instructions

To prepare filling, combine 1 cup ricotta, peas, 1/4 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 1/4 cup room temperature water.
Spoon 1 1/2 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.
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.
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 1/2 cup sauce, 1 tbsp. ricotta, and 1 tbsp. Parmigiano-Reggiano.
Optional: garnish with additional chives and lemon zest.

vegetarian pea ravioli recipe being combined in a blue bowl with white rubber spatula

white hand wetting a wonton wrapper that is being assembled to make vegetarian pea ravioli

Last weekend I was in Philly with my mom. She brought along some scrapbook cards that we have been sending back and forth to each other to fill out over the last year or so. One of the questions I had to answer was, What Were You Good At As A Child? I put down that I was a good speller, since I remember winning at least one spelling bee as a kid. But then I answered another card with the same answer apparently, which caused my mom to ask incredulously, Did you think spelling was the only thing you were good at? while laughing uncontrollably.

We had one of those wonderful and rare moments where she started laughing, which caused me to start laughing, and then neither of us could stop. Supposedly, I was good at other things, like math, but I don’t buy it. She also told me that I was dyslexic and had to see a reading specialist the summer before kindergarten. From what my mom says, I absolutely adored this specialist, but I have no recollection of her whatsoever. Isn’t that strange? Someone who was so pivotal to my life, and yet I have no memory of her. The brain is so mysterious. It was great to have a weekend with my mom. I missed her the minute I hopped on the train back to NYC.

ricotta pea ravioli with mushrooms assembled on a white plate with fork

FAQS

Can I freeze my leftovers? No. The wonton wrappers would likely end up sticking together.
Can I add meat to the ricotta filing? Yes! If you don’t need this to be a vegetarian ravioli recipe, you could add 1/2 cup of ground or diced meat to make it a heartier dish.
Can I skip the mushroom sauce? You could skip the mushroom sauce, but it’s so delicious that I wouldn’t recommend it! If nothing else, you could simply drizzle the pasta with olive oil and salt and it would still be delicious.
Can I prepare the wonton wrappers ahead of time? I would not, as they are likely to dry out. However, you can make the ricotta filling ahead of time.

ricotta pea ravioli with mushrooms assembled on a white plate with fork and a green napkin next to plate

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

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