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Making ravioli from scratch can be difficult, so I’m bringing you an easy meatless recipe for sweet pea ricotta ravioli, made with wonton wrappers!
For some reason over the years I have developed a Cooking Bucket List of things I was either too afraid to make or knew I would fail at making. I know this sounds odd, but maybe you have a list of things you would do if you could. I have one I like to call I Have 6 Months to Live, so I am Going to Do:
I know it’s sick, but you do these things when words like tumor and radiation enter your life. You make lists, then you kick yourself for not doing more. But I’ll move on, this is a story for another post ????
Back to the cooking. I love ravioli. I mean LOVE it! I like the tiny little pillows with a secret inside, waiting to be found. I have had many kinds of ravioli and really have never had one I didn’t like. I have even had a dessert ravioli. Baked, boiled, fried, or sauteed…you can’t go wrong.
So when I found fresh shelled sweet peas at Meijer the other day, inspiration struck me. My first thought, making pesto with them, serving it over linguine with a dollop of fresh ricotta. Then, as I walked around the store, another idea formed. Sweet Pea Ravioli!
The sweet pea ravioli are pretty simple to put together, but they are time consuming, so it is best to get a little help.
My pictures really don’t do them justice. They look like funny little triangles, but let me assure you they are awesome. I served them on a plate with garlic infused olive oil and lemon zest, but whatever you choose to top them with will work. Like most everything I make, there is always an open door for modifications. ????
This is a great meatless meal on its own, or serve it with grilled chicken or salmon.
A note here. I bought all of the ingredients at Meijer. The wonton wrappers were $2, the ricotta was on sale for $1.67, and the peas were $2.50. Do the math – you will never get this at a restaurant for the price of making them yourself!
Please let me know what you think of the sweet pea ricotta ravioli recipe by leaving a comment below!
Serving Size 4 won tons
Pureed sweet peas, ricotta, and lemon, folded up inside of won ton wrappers, then cooked to tender perfection.
20 minPrep (inc. refrigeration & rest time)
6 minCook Time
26 minTotal Time
Ingredients
- 1 lemon, zested and juiced
- 12 oz whole milk ricotta, drained of excess liquid
- 1 1/2 pounds fresh shelled peas or frozen petite peas
- Kosher salt
- Freshly ground black pepper
- 24 won ton wrappers
Instructions
- Bring a very large pot of water to a boil. Add the peas and boil to blanch until tender, about 2-3 minutes. Take the peas out with a slotted spoon and immediately place them into a bowl of ice water to stop the cooking process.
- Leave the pot of hot water on the stove, maybe just put a lid on it. You will boil your ravioli in this water later.
- Transfer the peas to a food processor. Add the ricotta, 1 tsp of lemon zest, lemon juice, and salt and pepper. Give it a few pulses until incorporated together.
- On a cookie sheet, lay out several won ton wrappers. Add a small amount of filling to the center of each one. Wet your finger and trace the outside edge of each wrapper, one at a time.
- Fold each wrapper in half, making a triangle, and press down along the seam. Make sure you do this step or your pasta will fall apart when put in the water. Repeat with the rest of the wrappers/filling.
- Add ravioli in small batches to the boiling water and boil until they float, about 3 minutes. Use a large slotted spoon or skimmer and gently remove them from the water.
- Serve immediately, drizzled with your choice of oil, a little lemon zest, and fresh cracked pepper.
Sweet pea ricotta ravioli is a slam dunk with my kids. They enjoyed watching me make them, too!
