• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Green Pea Pesto Ravioli

January 13, 2012 by Joy the Baker 127 Comments

IMG_6354

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.

IMG_6254

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.

IMG_6237

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!

IMG_6225

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!

IMG_6298

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.

IMG_6309

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.

IMG_6313

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.

IMG_6320

After the pocket is well sealed, bring together the two far corners.  We’re going to glue them together…

IMG_6332

With just a dab of water… the corners get pressed together.

IMG_6358

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

Print this Recipe!

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.

Previous PostNext Post

Filed Under: Dinner, Healthy, Lunch, Recipes, Savory, Snacks

Previous Post: « Roasted and Shredded Beef Sandwiches
Next Post: Savory Cornmeal and Chive Waffles with salsa and eggs »

Reader Interactions

All Comments
I Made This
Questions
  1. Hadleigh

    November 19, 2012 at 1:02 pm

    I made these little lovelies for dinner last night, and my kitchen still smelled like lemon and parsley when I woke up. In a really good way. The green pea pesto was a gorgeous bright green and I felt super accomplished with a tray of folded up ravioli sitting in front of me! These turned out really light and tasty. Pretty much a win-win situation.

    Reply
« Older Comments

Trackbacks

  1. Green Pea Pesto Ravioli as Therapy | That Pink House says:
    March 15, 2015 at 9:19 am

    […]  Adapted from Joy the Baker, who cites The Gourmet […]

    Reply
  2. Cook: Ravioli with Pea Pesto Filling | See Hatsie says:
    June 24, 2014 at 12:58 pm

    […] with Pea Pesto Filling (Adapted from Joy the Baker) […]

    Reply
  3. Asparagus Pesto Ravioli | Sugar Dish Me says:
    March 28, 2013 at 6:29 am

    […] on Green Pea Pesto from Joy the Baker… […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Dinner

Guest: Julia Turshen’s Chicken Francese

Welcome our first December guest – Julia Turshen! Julia Turshen is a best selling cookbook author, food writer, chef, and food equity advocate. She lectures on food and home cooking and has published four solo books on the subject and has contributed to many others in collaboration or as a writer. She hosts the podcast…

Read More

Texture of homemade hamburger helper in pot.
One-Pot Homemade Hamburger Helper with Sneaky Veggies

You’ll be making this homemade hamburger helper recipe for dinner at least once a month. It’s a hearty and comforting dish and jam packed with secret veggies. Not that we need to keep veggies a secret but… sometimes we do. Let’s make classic Helper from scratch! Your kids (or the child inside your heart) will…

Read More

Serving chicken from baked nashville hot chicken.
One-Pot Stovetop Nashville Hot Chicken

This One-Pot Stovetop Nashville Hot Chicken recipe is an easy and satisfying weeknight meal baked with pickle rice and topped with a sweet heat spice glaze! Grab your Le Creuset and let’s make dinner! If you’ve ever had a plate of Nashville’s original hot chicken, you know what it means to cry at the lunch…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

Baked pull apart garlic bread baked in a loaf pan.

Erin’s Roasted Garlic Herb Pull-Apart Bread

LET’S MAKE COOKIES!

cowboy cookies close up showing texture.

Cowboy Cookies with salted cereal brittle

Raspberry linzer cookie recipe stacked on baking sheet.

Raspberry Lemon Linzer Cookies

Iced Oatmeal Cookies layered on a cooling rack.

Eggnog Iced Oatmeal Cookies

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
My prayer is that we are fortified, flexible, and My prayer is that we are fortified, flexible, and well fed this year.
Homemade Hamburger Helper with Sneaky Veggies. ⁣ Homemade Hamburger Helper with Sneaky Veggies. ⁣
⁣
The thing is, you think you’re making enough for leftovers but somehow it’s all gone in one sitting. It’s that good. Recipe linked in the bio. Xo
I made these Almost Almond Croissant with a sheet I made these Almost Almond Croissant with a sheet of puff pastry and half a log of almond paste. Consider this a max volume weekend treat. ⁣
⁣
You’ll need:⁣
- A thawed sheet of puff pastry, fridge cold⁣
- 3.5 ounces or half a log of almond paste cut into 12 even-ish pieces⁣
- An egg beaten for egg wash, with a splash of heavy cream and a glug of vanilla bean paste for extra luxury⁣
- Sliced almonds⁣
- Powdered sugar ⁣
⁣
Lightly roll a sheet of puff pastry and slice into six rectangles. ⁣
Brush each rectangle with egg wash. Arrange each with two slices almond paste. Pull two corners of the puff pastry up and over the paste, pressing lightly to seal. Brush lightly with egg wash. ⁣
⁣
Transfer to a small, parchment lined baking pan and allow to rest in the freezer while the oven preheats to 425 degrees f. ⁣
⁣
Bake from chilled for 12 minutes. Remove from the oven and again lightly brush with egg wash. Top with almond slices and bake for 6-8 minutes more. Keep an eye as to not burn the almonds. ⁣
⁣
Remove from the oven and allow to cool slightly before dusting with powdered sugar and enjoying warm.
No hesitation. Marshmallows in every cookie. ⁣
⁣
Peanut Butter Fluffernutter Cookie recipe linked in the profile. 💋
🙋‍♀️ if you buy bananas just so they can 🙋‍♀️ if you buy bananas just so they can languish on the counter long enough to be baked. ⁣
⁣
These Almond Flour Banana Bread cookies are stacked with walnuts and chocolate and one of the best way I know how to celebrate a speckled banana. Find the recipe linked in the profile! xo #bananabread #glutenfreerecipes #joythebaker #cookies #bakingrecipes
Just tryna get the most cheese on my most simple s Just tryna get the most cheese on my most simple small-batch bagel recipe. Get in on this with me: ⁣
⁣
2 Easy No Yeast Bagels⁣
1/2 cup self-rising flour⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)
1 large egg, beaten for egg wash⁣
1/3 - 1/2 cup grated gouda or gruyere⁣
Everything bagel seasoning⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣
⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣
⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣
⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣
⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up