This is total brain food.
If you think you know what I mean by that… think again.
This is the sort of dish that you can make seated at your kitchen counter, or at your the desk that you’ve cleared off, or sitting on the floor beside the coffee table. This is the sort of dish that you sit, and make, and think with your brain… while you let your fingers do the working.
Taking the time to making these little pockets is the slightly more productive equivalent to standing in the kitchen with buttery crackers, peanut butter, and Lucky magazine.
Taking the time to make these little treats is also the equivalent to listening to Van Morrison’s Veedon Fleece on repeat. It’s just good for the brain.
If you don’t know… now ya know.
This is no time to celebrate fresh peas. But! Frozen peas, brought to life with boiling water. We’re good to go!
…I should tell you how many times a week I defrost peas and call them dinner. It might make you worry about me.
Essentially, we making little ravioli pockets with pulverized peas.
We’ll mix the peas with lemon juice and zest, bread crumbs, garlic, shallots, parsley, and cheeeeeese!
This recipe is inspired by The Gourmet Cookbook…. my old standby.
The recipe combines pea ravioli with a lemon chicken broth… gorgeous! Think about it… maybe this is your dinner style!
Here’s the thing that we need to talk about.
I made these ravioli pockets using pre-made wonton wrappers. The kind of wrappers that are already perfectly portioned for fried wontons, boiled ravioli, or decadent Nutella pockets.
I know…. it seems like once you know how simple it is to make pasta… you’re not allowed to cheat with wonton squares.
But this is real life. I don’t have a pasta roller. And I have to desire to use a rolling pin and fight to make perfect little squares.
Wonton wrappers!! You can find them in most groceries, in the refrigerated section.
Let’s just go with it.
Pea pesto is easily brought together in a food processor. The toughest part about this step is, um… actually having a food processor.
I have this blender and mini food processor combo. It has made me happy. Boom.
Two edges of the ravioli square are moistened with water, using your finger. Then the edges are formed into a triangle and pressed together. Give it a good press.
Oh… also.. my watch calls it 11:07. Fyi.
After the pocket is well sealed, bring together the two far corners. We’re going to glue them together…
With just a dab of water… the corners get pressed together.
These little ravioli cook up in boiling, salted water in about 2 minutes. Top with spicy tomato sauce and you’re good for dinner!
A few helpful notes:
- Ravioli will begin to stick together if filled and left to sit atop one another. Lay them flat, separated by parchment paper, and refrigerate.
- Ravioli can be spread in a single layer and frozen. To enjoy, place in boiling water until they float and are warmed through.
- Don’t have a fancy food processor? I totally get it! These ravioli can be made with store bought pesto… no problem! Spruce pesto up with whole peas, chicken pieces, or bacon bits (not store-bought!)… use your imagination. Enjoy the project!
- Kids can help! I think they can, at least. Cats can not help. That much has been determined.
- Ravioli can also be filled with sweet treats. I’m thinking Nutella. If filled with chocolate hazelnut spread… consider pan frying until crisp. Boiled Nutella would be weird.
- Relax and enjoy making these. Don’t worry about the fancy food processor or pasta roller that you might not have. Cooking is all about making what you have work for you. Let’s just chill and do.
Green Pea Pesto Ravioli
makes about 2 1/2 dozen ravioli
adapted from The Gourmet Cookbook
1 package prepared wonton wrappers
1 16-ounce bag frozen peas, blanched until just cooked through
1-2 small cloves garlic, minced
3 tablespoons diced shallots
1 tablespoon lemon zest
juice of 1 lemon
1/4 cup chopped parsley
1/3 cup bread crumbs ( just toast some bread and crumble it up)
1/2 cup grated or shredded Parmesan cheese
1/4 cup plus 1 tablespoon olive oil
salt and pepper to taste
Bring a pot of water to a boil. Add a bit of salt. Boil the frozen peas for about 3 minutes, until just warmed through. Drain and set aside.
In a food processor, combine, peas, garlic, shallots, lemon zest and juice, parsley, bread crumbs, and cheese. If your food processor is small, you may need to do this in two batches. That’s fine too. Pulse until peas are broken down and the mixture is well incorporated. With food processor on, drizzle in the olive oil until you have a thick and glossy pesto. Remove from food processor and place in a bowl. Taste and season with salt and pepper.
To assemble the ravioli you’ll need the wonton wrappers, a bowl of the pesto, a small spoon, a small bowl of water, and a bit of time.
Place a square in front of you so that it shapes a diamond. Place a generous teaspoon of pea pesto on the bottom half of the diamond.
Dip your finger in water. Run your wet finger along one bottom edge of the diamond and the other. You’re moistening two edges so they act as glue when the ravioli gets folded over.
Fold the top half of the diamond over the pesto dollop. Use your fingers to press the triangle edges together. Make sure that the triangle is not filled with air, and well sealed at the edges.
Grab the two farthest points and bring them together in the center. Use just a big of water to seal the two points together.
Set ravioli in a single layer on a plate. Marvel at your work as your ravioli numbers increase.
Ravioli can be cooked immediately in boiling, salted water, for 2-3 minutes, or until warmed through. Drain and serve with spicy tomato sauce and more cheese.
Ravioli can also be placed in the freezer, in a single layer until frozen. Once frozen, they can be sealed well in a plastic bag until ready to cook and serve. Cook in boiling, salted water for about 7-9 minutes, or until warmed through.
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I love wonton wrappers! Mostly I use them as tart shells. brush with oil and put them in muffin tin and cook til crispy and fill.
I’ve made ravioli with the wrappers too but these cute pea things look fantastic!
This sounds awesome Joy! Yum!
Ok the wonton wrappers are genius because…I don’t have a pasta machine either and it might drive me crazy cutting out little squares. I’m not a fan of peas but this recipe looks yummy. I’ll have to try it!
Joy, I don’t know how you read my mind today about what I wanted for dinner – but you totes did. I made these tonight and they are delicious! Fun to make, and SUCH a pretty color, the filling. I couldn’t stop eating it out of the bowl. ;) I added some ricotta for part of the parm and used a bit less olive oil…mostly ’cause I forgot to put it in the food processor (oops). I think they would be even tastier with some crispy fried prosciutto chopped up in the filling – gonna try that. Thanks for the great idea!!
i too am guilty of calling microwaved frozen peas dinner. they have like, fiber and stuff.
also, these ravioli are adorbs!
Despite the amount of work involved, sometimes I really love the repetitiveness of folding little raviolis.
I never had peas growing up; my mom didn’t like them. I now eat them on an almost weekly basis. So delicious! I would have never thought to create a pesto from them. Yum!
LOL!
“Boiled Nutella” haha…that made me laugh.
I don’t know why though because after I think about it, it does sound pretty gross.
I *love* that you’ve used frozen peas here. I live way the heck up north and there is nary a fresh pea in sight at this time of year unless it’s been shipped from a far away land. This is perfect. I do have pasta rollers so I’ll make the casings by hand, but I don’t have a food processor. I’m thinking maybe I could mortar and pestle it out?
It’s time for the Green Pea Pesto Ravioli in polish kitchen ;-))) Wish me luck :-)))
You are awesome.
I have a pasta maker and I still like to make won ton ravioli. Almost therapeutic. Never thought of a pea pesto filling! Frozen peas are almost as good as fresh, one of the very few.
I LOVE how you made these from won ton wrappers! I always keep a bag of frozen peas in my freezer. They are just so versatile and satisfy a multitude of cooking adventures. I’ll have to try this one sooner than later :-)
How easy and elegant is that. Premade wonton raps instead of homemade pasta. Great idea! I will have to try this. Thanks. Kirsten
As delicious as this sounds, I might opt for the pan-fried nutella ravioli! Add in a slice of banana and a sprinkle of cinnamon and they’re perfect. :)
Oh yummy. I’m not a huge fan of peas, but with some cheesy ravioli? Yes, please!
I first read this post’s title as “Green Tea Pesto Ravioli” and was very alarmed/intrigued. Still intrigued with the green pea pesto–an interesting twist to the classic basil pesto–yet it is still in the realm of normal. Sounds good too!
Es mi pasta preferida luce absolutamente deliciosa y hermosa,hugs,hugs.
Not enough recipes feature peas! I can’t get enough, they definitely deserve a lot of love! =)
“Taking the time to make these little treats is also the equivalent to listening to Van Morrison’s Veedon Fleece on repeat. It’s just good for the brain.”
I hear you!
Wonton wrappers are the best for making ravioli, tortellini, etc. They are SO light, you can actually taste the filling! Today I am making butternut squash tortelini with wonton wrappers. I’ll be sharing that on my blog soon. I can’t wait to try it with peas. Thanks for sharing!
I can’t believe Joy the Baker has no food processor! I love mine! and I love pea pesto. I was given a ravioli stamp for cutting the edges of ravioli in one swoop… crazy! I think hand-rolled pasta pea ravioli will be happening soon!
Yum! I love how you can change up pestos with whatever you have on hand–my favorite still is basil–but I have had a mixture of cilantro, parsley, and basil, which I loved. Perfect for spreads on sandwiches, pasta, or anything really–omelets?! Yum.
I only have a mini food processor, but so far it has done the trick, even for grating hard parmesan cheese.
These are adorable! And they appear to be tasty too. You can put so many yummy things in a wonton wrapper. I’ve thought about Nutella dumplings too. Maybe with a little coconut mixed in. Glad to know I’m not crazy.
This looks good! But if I don’t have time to make ravioli, can I just make some pasta and enjoy green pea pesto with it? I seriously love the idea.
This is such a wonderful idea. I love the fold to the ravioli. Will definitely be trying this the next time I break out my pasta roller.
These look great Joy! I love the zen of it all. Thanks for the step by step photos. Making baked samosa’s this weekend – these are on my list for SOON!
There is so much wisdom in this post:
“Cats can not help.”
“Boiled Nutella would be weird.”
“Cooking is all about making what you have work for you.”
When I’m sad, there’s always you, cheering me up with your strenght and happiness.
Thanks, Joy.
you are SO SWEET!
NOM NOM NOM NOM NOM
This looks amazing, and a good use of frozen peas! Thanks for the inspiration!
Wanton squares are such a life saver and while I like to think I make a mean pasta, when I’m strapped for time they are a fantastic easy way to still make an impressive pasta or appetiser dish.
I really like the combination of the flavours you’ve used for the filling. Peas are really underrated so it’s nice to see them be they star ingredient in a dish for a change.
Very pretty, but your still not getting me to eat peas no matter how lusciously you wrap them.
mmm m’dear, these look so good. and nutella pockets? you’ve just blown my mind. thanks for the recipe! it will remind me of spring…
I love peas and ravioli, so these are definite winners for me! And a weeknight meal nonetheless! Thanks Joy!
This is brilliant. I recently had a pea hummus that was to die for. I’m just imagining it wrapped into ravioli & made into an official meal. Mmmmmmmmmm!
This is a total sign. I’ve had two pack of frozen wonton wrappers in my freezer for about a month with absolutely no clue what to do with them. This is what I’m going to do with them. Thanks, Joy! Sweet.
love,
Shalan
heck yes! let me know how they turn out for you!
very nice napkin, can you let me know where I could get my hands on one? Love the pommegranate………and really like the way you talk to us, cant wait to add your cookbook to my collection, thanks, Sonja
the napkins are from Fisk and Fern. love her stuff! http://www.fiskandfern.com/category/napkins-tea-towels
Made these for dinner tonight. I was worried that the filling would not remain contained but they came out beautifully. Restaurant quality. Thanks for the inspiration! Half the recipe went in the freezer for another night. Tasty, plus leftovers. My kind of recipe.
I detest peas….but food processed up w/other stuff, I decided to give it a whirl. Oh my! So good! The most difficult thing was finding the wonton wrappers at the store. Oh and the fact that I don’t have a food processor. So I used my blender. Had to blend in shifts but it was all good! Thanks for sharing!
mmmm…fried nutella.i die.
Oh yum! I love the idea of turning peas into a pesto and stuffing em inside of wonton wrappers. So much easier than having to make the dough on my own. Never turns out well for some reason. Thanks for the great recipe! I can’t wait to try these soon :)
looks so yummy i can’t wait to try them!
i’m a new fan- introduced to your site by my college age son and his friends.
i love using frozen peas, but for all of you who say you don’t like them, look for the frozen baby peas. they taste less starchy.
Hi Joy,
Such and fun and interesting recipe using the won ton wrappers! Great, great idea! Can’t wait to make these and share them. Thanks, also, for sharing the site that you buy some of you napkins, etc., from on the earlier comment. I will check that site out! Nice to explore new places to shop on the web. We are all on a count down til your cookbook now! :) Love ya, Kim
Yum I would eat that pesto by itself…well maybe on a crustini at least. I love the convenience of wonton wrappers when you don’t have time to make your own pasta.
Oh my goodness! These look simply amazing! I can’t wait to make them! Thanks for the recipe.
This was such a great girl’s night recipe!!! A few of mine fell apart but for the most part they were lovely. Thanks for the recipe!
how come your ravioli wontons turn out looking so good? mine always comes out wrinkly. classic case of over boiling, i guess? :)
wow, I just made ravioli with pea pesto last week but I thought I was a genius and invented it myself. Doh
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