Best Pea And Parmesan Wonton Ravioli Recipes

Spring Pea Ravioli image

Provided by Alyssia Mind Over

Categories < 60 Mins

Time 35m

Yield 32 ravioli

Number Of Ingredients 9

Steps:

Combine filling ingredients in a food processor, seasoning to taste.
Fill each wonton wrapper with 1 heaping teaspoon of filling.
Brush the edge of the wonton wrapper with water, fold over the wonton to meet corners, and seal the edges shut, pressing out the air as best you can.
Repeat with all of the wonton wrappers and filling, keeping the assembled pieces covered with plastic wrap to prevent them from drying out.
Bring a pot of water to a boil and drop 5-8 ravioli pieces in the boiling water at a time, cooking for 3-4 minutes. Remove with a slotted spoon.
Serve and drizzle with olive oil, and a sprinkle of salt, pepper and parmesan.

Nutrition Facts : Calories 58.1, Fat 2.4, SaturatedFat 1.4, Cholesterol 14.2, Sodium 97.6, Carbohydrate 5.7, Fiber 0.3, Sugar 0.3, Protein 3.4

Pea and Parmesan Wonton Ravioli image

Provided by Maggie Ruggiero

Yield Serves 4 (makes about 32 ravioli)

Number Of Ingredients 5

2 2/3 cups frozen peas (3/4 pound)
1/3 cup grated parmigiano-reggiano plus additional for serving
2 teaspoons chopped mint
About 64 dumpling or wonton wrappers
3/4 stick unsalted butter, melted

Steps:

Cook peas in boiling salted water until just tender, 3 to 4 minutes. Drain and cool, then purée in a food processor. Stir in cheese, mint, and 1/2 teaspoon each of salt and pepper.
Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then place a second wrapper on top and seal, pressing out any trapped air. Repeat with remaining wrappers and filling, keeping ravioli covered as you work.
Boil ravioli in 2 batches in a pasta pot of salted boiling water until tender, 2 to 3 minutes per batch, removing with a slotted spoon. Drizzle with butter and sprinkle with cheese and pepper.