Easy Wonton Wrapper Ravioli with Peas and Mushrooms
This wonton wrapper ravioli with peas and mushrooms 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!
Servings: 4 servings
Calories: 548kcal
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.
Nutrition
Calories: 548kcal | Carbohydrates: 68g | Protein: 28g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 56mg | Sodium: 1372mg | Potassium: 700mg | Fiber: 5g | Sugar: 6g | Vitamin A: 759IU | Vitamin C: 17mg | Calcium: 377mg | Iron: 5mg