How to Make Wonton Wrapper Ravioli with Spring Peas

Wonton wrapper ravioli with spring peas is a bright and lemony  vegetarian pasta recipe that uses wonton wrappers 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!

Pea-ricotta filling:  Filling: – Whole-milk ricotta cheese  – Frozen green peas – Parmigiano-Reggiano cheese – Garlic  – Fresh chives – Fround nutmeg – Salt and black pepper – Lemon zest

Ingredients Needed

Sauce:  – Extra-virgin olive oil – Shallots  – Garlic  – Fresh chives – Fresh thyme – Mixed mushrooms  – Low-sodium vegetable broth – Salt and black pepper Other ingredients: – 48 Wonton wrappers

Ingredients Needed

Step 1. 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.

Recipe Instructions

Step 2. Place parchment paper on a baking sheet,  and put 12 wonton wrappers on baking sheet. Fill small bowl with ¼ cup  room temperature water.

Recipe Instructions

Step 3. Spoon 1 ½ tsp. of filling on each wonton wrapper. Moisten edges of wrapper with water. Place another wrapper on top of  moistened one pressing around filling to seal. Repeat procedure  w/ remaining wrappers to form 24 ravioli. Cover w/ dishcloth (to prevent drying out) and set aside.

Recipe Instructions

Step 4. To prepare sauce, heat oil in a large skillet over medium heat. Add shallots, garlic, chives, thyme, & mushrooms to pan; cook for 8 minutes. Add broth, salt, & pepper; cook 4 minutes or until liquid almost evaporates. Remove from heat.

Recipe Instructions

Step 5. 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.

Recipe Instructions

Step 6. 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.

Recipe Instructions

SERVE AND ENJOY!