Spring Pea Ravioli with Mushrooms

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 use store-bought wonton wrappers and have a taste of Italy on the table in 30 minutes.

This healthy vegetarian ravioli recipe is everything I want in a spring pasta dish: it's bright, slightly sweet, creamy, and savory.

We first assemble our sweet pea-ricotta filling and let it chill out in the refrigerator while we assemble our ravioli. I've got helpful step-by-step instructions to make the assembly a breeze, so don't fret.

Our last step is to make the mushroom sauce with shallots and chives, which balances out the ravioli with lots of deep umami flavor.

The rich and creamy ricotta filling can be made up to 1 day ahead of time. You can even meal-prep for the week by assembling your ravioli and placing them in the freezer. When you are ready to make dinner, use them straight from the freezer - no thawing necessary.

You can also skip the mushroom sauce altogether and dress your ravioli with a drizzle of olive oil and a pinch of salt. Enjoy!

For more vegetarian pasta dishes, try my one pot pasta with tomato mascarpone sauce, summer tortellini salad, and creamy pea pesto fettuccine with roasted tomatoes!

Why This Recipe Works

• Bright and lemony with sweet peas and fresh herbs
• Healthier and lighter than traditional pasta
• Made easy by using wonton wrappers
• Make Ahead options available

Expert Tips and Tricks

• Storage: Store leftovers in an airtight container (try not to overlap or they will stick together) in the refrigerator for up to 4 days.
• Make ahead: The sweet pea-ricotta filling can be made and stored in the refrigerator for up to 24 hours ahead of time.
• Prep and freeze ravioli: Freeze your prepped ravioli by placing 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.
• 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 wonton wrappers as you go along. Place another wonton wrapper on top of moistened wrapper, pressing around filling to seal.
• Don't crowd ravioli. Cook ravioli 4 at a time to prevent them from sticking together.

Ingredient Notes

• Whole-milk ricotta cheese - This adds creaminess and protein to our filling. Got leftover ricotta? Make roasted radish and herbed ricotta toasts or blueberry lemon ricotta pound cake!
• 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, of course, but I call for frozen peas here for convenience.
• Parmigiano-Reggiano cheese - A hard, nutty, and salty Italian cheese with a lengthy aging process. You could also use parmesan as a substitute for a similar flavor.
• Garlic - I recommend using fresh garlic, but you could also use chopped garlic (jarred) or dried garlic.
• Fresh chives and thyme - Adds bright herbyness; you could also substitute dried chives and thyme.
• Ground nutmeg - Adds a hint of warm spice to our ricotta filling.
• Lemon zest - Adds bright citrus flavor
• Shallots - You could substitute a white or yellow onion as well.
• Mixed mushrooms (such as cremini and shiitake) - 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 - They are a quick shortcut to making fresh pasta. You can usually find them in the Asian section of your supermarket.

Step-By-Step Instructions

*See recipe card for printable instructions

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.

Place parchment paper on a baking sheet, and put 12 wonton wrappers on baking sheet. Fill small bowl with ¼ cup room temperature water.

Assemble ravioli: 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.

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.

Optional: garnish with additional chives and lemon zest.

Frequently Asked Questions

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.

Spring Pea Ravioli with Mushrooms Recipe

Author: MaryAnne

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.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 20 mins

Chilling Time 1 hr

Course Main Course

Cuisine American, Italian

Servings 4 servings

Calories 403 kcal

Ingredients

  

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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

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

 

• 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.
• 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.
• 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 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.
• Make ahead: The sweet pea-ricotta filling can be made and stored in the refrigerator for up to 24 hours ahead of time.
• Prep and freeze ravioli: Freeze your prepped ravioli by placing 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.
• 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 wonton wrappers as you go along. Place another wonton wrapper on top of moistened wrapper, pressing around filling to seal.
• Don't crowd ravioli. Cook ravioli 4 at a time to prevent them from sticking together.

Nutrition

Calories: 403kcal

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