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.
Hadleigh
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.
Emy
Hi Joy! I’ve never attempted to make ravioli out of wonton wrappers but it’s genius!! Trying this recipe this week! I was wondering where you got those adorable measuring cups from?
Tracy @ Pale Yellow
I made these ravioli tonight for dinner. They were so flavorful and delicious! The lemon, Parmesan, and peas make a delicious pesto that would be wonderful on its own. Thanks for sharing
Monica
These are so good! I made them last night and love them. Can you make more recipes for home made ravioli, like new fillings to try out?
Whitney
So I’ve seen this recipe like over a month ago and finally just made them last night.
They came out amazing! I made my own tomato sauce and used a 12 oz. Bag of peas instead of 16oz. just because that’s all I had :-/ but my mom came over and ate some and raved over them! I even packed her some for lunch the next day :-)
Thank you Joy for this great recipe :-)
Amy
wow, I just made ravioli with pea pesto last week but I thought I was a genius and invented it myself. Doh
Jen Laceda
how come your ravioli wontons turn out looking so good? mine always comes out wrinkly. classic case of over boiling, i guess? :)
Mary
How do you get such perfect lemon zest?! Seriously, it’s pretty. That sounds odd, but anyway…these look great and I can’t wait to try it!
Natalie
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!
Hillary
Oh my goodness! These look simply amazing! I can’t wait to make them! Thanks for the recipe.
Mallory
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.
Kim @ Bluebirds and Butterflies
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
betsy
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.
TeenyLittleSuperChef
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 :)
culinarystorm
mmmm…fried nutella.i die.
Michelle
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!
Linda
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.
Sonja
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
joythebaker
the napkins are from Fisk and Fern. love her stuff! http://www.fiskandfern.com/category/napkins-tea-towels
Shalan with the Long Road
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
joythebaker
heck yes! let me know how they turn out for you!
Carissa
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!
Mavis
I love peas and ravioli, so these are definite winners for me! And a weeknight meal nonetheless! Thanks Joy!
anna
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…
Julie Anne Rhodes
Very pretty, but your still not getting me to eat peas no matter how lusciously you wrap them.
Anna @ the shady pine
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.
Amy
This looks amazing, and a good use of frozen peas! Thanks for the inspiration!
Johanna
NOM NOM NOM NOM NOM
Lucia
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.
joythebaker
you are SO SWEET!
Jen
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!
Holly
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.
Irina G @ Fit Flexitarian
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.
Anna@Tallgrasskitchen
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.
Laura (Blogging Over Thyme)
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.
Katie
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!
Paula
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!
Thirza
“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!
Stacy @ Say It With Sprinkles
Not enough recipes feature peas! I can’t get enough, they definitely deserve a lot of love! =)
rosita vargas
Es mi pasta preferida luce absolutamente deliciosa y hermosa,hugs,hugs.
bodavian
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!
Jenna
Oh yummy. I’m not a huge fan of peas, but with some cheesy ravioli? Yes, please!
Greta @ Staying Lost
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. :)
Kirsten@My German Kitchen...in the Rockies
How easy and elegant is that. Premade wonton raps instead of homemade pasta. Great idea! I will have to try this. Thanks. Kirsten
ChezSylvia
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 :-)
Sprigs of Rosemary
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.
Karen
You are awesome.
la.parapet
It’s time for the Green Pea Pesto Ravioli in polish kitchen ;-))) Wish me luck :-)))
Katie
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?
Lynne @ 365 Days of Baking
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.
Jillian@TheHumbleGourmet
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!
Kirstin
Despite the amount of work involved, sometimes I really love the repetitiveness of folding little raviolis.
Hannah at FleurDeLicious
i too am guilty of calling microwaved frozen peas dinner. they have like, fiber and stuff.
also, these ravioli are adorbs!
gabriella
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!!
Marilla
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!
Katrina @ Warm Vanilla Sugar
This sounds awesome Joy! Yum!
Maureen
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!
Casey @ The Baker Bee
I just worked a 12 hour shift in a hot kitchen… you know the kind… where NO food looks good afterwards. Well, these look good. Wonton wrappers on my list next time I go to the store.
Laura @ A Healthy Jalapeño
This looks excellent and your step-by-step tutorial for putting these beauties together. Very nice!
Jennifer
So glad you posted about the combo blender/foodprocessor! Everything calls for food processing and my blender just doesn’t cut it. I may be purchasing that Cuisinart tonight!
Alli
I have the same blender/food processor combo piece and I love it!
Kate
Mmmmm this reminds me of my favorite pesto-pea pasta salad. This is definitely a must-do soon.
liz
wonton rappers for ravioli! never thought of that before – genius!
Sarah @ See Sarah Bake
How have I never thought to turn wonton wrappers into ravioli?! Joy- you’re a genius! Now I can’t wait til next fall for homemade pumpkin ravioli :)
Christine Yang
Joy, thanks for the wonderful idea! This looks fantastic, and frozen peas are a great idea, especially for those of us craving green in the middle of a cold winter.
I love making ravioli so I recently invested in a pasta machine, only $25 from amazon.com and totally worth it for a ravioli-lover like me. Rolling pasta dough with a rolling pin is not fun, but it does build biceps!
Alyssa Goodnight
Your photography is beautiful. Inspiring.
Julie H. of Spinach and Sprinkles
LOVE this! Pea pesto! What an idea. This is just about the cutest meal ever! Fantastic work, Joy!
Angela @ the fairy bread chronicles
GAH THEY’RE SO DAMN CUTE!
is it weird that i when i make these i would like to paint little food colouring faces on them?
Hannah (Hannah Lives)
Funny that you post this today, because last night I straight up had a dream about making peasto. Peas, parm, lemon zest, walnuts, and basil, wrapped around squiggly cavatappi. So simple. So delicious. But now I totes want to stuff it inside pasta and serve in a lemony broth with wilted spinach. Yum!
Erika - The Teenage Taste
This sounds so different, yet so good! I love making raviolis with wonton wrappers! It’s so easy!
Lindsay @ The Live-In Kitchen
I love that cookbook, totally epic and endless! I recently got on the wonton-wrapper-as-pasta wagon and let me tell you, my kids do not help! Maybe they’re just too young. They fuss while I fill the raviolis and I send them away with my husband until I’m done. Totally worth it though because it tastes so good! If you have kids running around your feet (which you totally DON’T, but might some day) you can skip the final ravioli folding stage and just leave them as delicate, messy triangles. Also, I love Van Morrison! He always reminds me of my dad. I can’t wait to try Nutella in my leftover wonton wrappers in the freezer. Maybe I’ll throw some banana in there!
Gina @ Running to the Kitchen
These are gorgeous little bundles of joy. I hate that I can never find wonton wrappers. Ever. So annoying.
Susan (Oliepants)
I have a packet of wonton wrappers sitting in my fridge that I didn’t at all think I would use this way. Recipe bookmarked and can’t wait to use it as ravioli pasta!
Nirvana
Gotta love the “brain food”. Brilliant as always.
Abby
ooooh i’m thinkin this recipe would make some kick butt ravioli nudi too
Eggton
These raviolis looks like they’re hugging themselves. Cute.
Clearly, I have stared at them too long.
Inez
Dear Joy the Baker, I just saw you in Food & Wine (magazine). So cool!
Claudia from Idiot's Kitchen
Cats can not help. I know this for a fact as well. These look great. I love the Gourmet cookbook so much. Thanks for the inspiration!
Bev Weidner
Giiiiiirl, it’s the only way I DO “fresh” pasta. WON TONS. Wa-hooo!
Megan
Oh my, those look lovely! Do you think my daughter will be able to tell there are peas in there? Humm, I’ll give it a try. Love you folding demo!
Kelsey @aslolife
wow, I definitely need to try these–they look amazing! I never thought about making ravioli with wonton square, definitely easier than making fresh pasta!
Becca @ Cook, Rejoice, Repeat
So cute. I love. I love muchly. And I can totally see those in a lemon-chicken broth … maybe with a sprinkle of parmesan and the slightest dab of the best olive oil I can find. Oh, yum. I’m definitely bookmarking this for summer.
Amanda Bimble
Love it! I like to make teeny little pumpkin and goats cheese ravioli with the wonton squares. And everyone thinks I made the pasta myself. BWAH HA HA!
Melissa
Sounds yummy! If you like peas there are some good recipes in Linda Greenlaw’s book:
http://www.amazon.com/Recipes-Small-Island-Linda-Greenlaw/dp/1401300731
Sue
Peas as dinner? Yum. When I was little (school aged) I was obsessed with frozen mint peas and would want a bowl of them, still frozen, as my after school snack. My parents still think it’s funny but they never discoursed it (cheap, easy, healthy). My obsession lasted about 10 years (& I still like them like that). Keen to try them as ravioli now though – much more grown up.
Anne
You know, I wonder why no one has made pre-cut pasta sheet squares like wonton wrappers ages ago? I once used wonton wrappers to make ravioli and they turned out too thick and chewy, but maybe that’s just me not cooking them long enough? Perhaps I’ll give it another go with these cute little green guys.
Jennifer
If only I liked peas . . .
Ann P.
SO YUMMY. These raviolis would be great in a brothy, vegetable-y soup too! and so healthy! i love it!
Gen
Nice dish! I’ve never tasted raviolis made of wonton wrappers, sounds original!
Jessica @Sunny Side Up
I made homemade pasta for ravioli once, it was awesomely delicious and all that jazz, but it was also an arm workout (no pasta roller) and time consuming. Won-ton wrappers sound like a great short cut to me! And I love the pea filling!
Averie @ Love Veggies and Yoga
Kids can help, yes, definitely. They’re also more inclined to eat anything they make. Even if that’s pea ravioli or a kale salad or they’re in kindergarten; it doesn’t matter. Helping encourages veggie eating :)
And I love the BRIGHT green of those peas…yum!
modernworkinggirl
People who make their own pasta are my heroes. Just so you know :)
Caitlin
hi joy. this looks wonderful. you are fabulous. totes enjoy reading your posts. and if you had any idea how often i bring frozen peas to work and call it lunch we would already be internet best friends. trust.
Mary @ Bake Break
Looks delicious! Wonderful pictures, as usual!
Jennifer @ Raisin Questions
I like your comment about this being brain food, a recipe that lets you think. I often learn a lot about myself just listening to my thoughts as I’m in the kitchen cooking, and I do like the recipes that empower me to do that. Maybe this is one of the reasons that a lot of people find so much joy in cooking? Like.
Kelsey
love that bright green color!
Kim @ Wonderings
So excited to make this!! I think using the wonton wrappers will convince my husband that we don’t need a pasta attachment for our stand mixer quite yet.
christina
omg. words cannot express how excited i am about this recipe!
graciela.
I tried a recipe for tortellini that was similar to this (peas and all) but my pasta bombed. It was chewy and not good at all. Obviously I messed up somewhere. But won ton wrappers? That’s something I should try.
jackie @ marin mama cooks
I have a mini food processor as well as the vitamix and that is all I need. Both tools get most jobs done. I just learned how to make buckwheat pasta the other night at this vegan cooking class and it’s something that can be done with just a roller and knife. Super easy for those that don’t have a pasta machine.
It’s all about ease in the kitchen and if a recipe calls for to many fancy gadgets then it’s not a recipe I am going to try.
This recipe looks delish and I am excited to give it a try. All of your recipes turn out wonderful for me so keep posting and I can’t wait to get my hands on your cookbook!
Kathryn
Love the idea of pea pesto especially topped with that spicy tomato sauce. I really really really want this for dinner.
cassie
I’ve been waiting to see this since I saw it on instagram earlier this week. This sounds scrumptious!
Laurie {Simply Scratch}
Great idea Joy!
HRCK the Herald
Wow, the wonton wrappers make this so easy, I think I could even manage homemade ravioli.
This sounds ideal for Sunday supper. Hope you have a great weekend, Joy! :)
Samantha Angela @ Bikini Birthday
Instead of wonton wrappers you can also buy sheets for fresh lasagna and cut them into squares or circles to make ravioli or tortellini
Celina
Stuffed pasta using wonton wrappers? Joy, yet again you have totally blown my mind. Totally going to do this to see if I can get my four year old to eat peas. We shall see!
Carly
I’ve never thought of making ravioli with wonton wrapper. Genius! I’m already thinking about all the things I can wrap up and boil (or, if being totally honest, deep fry). Thanks as always, Joy!
PS. I’m making your chocolate peppermint roll for our family dinner on Sunday. Can’t wait to try it!