nutritional information


  • Calories: 199
  • Protein: 9 g
  • Total Fat: 2 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 36 g
  • Cholesterol: 7 mg
  • Sodium: 523 mg
  • Fiber: 3 g

Green Pea Ravioli

Serves 6

Making homemade ravioli is a snap when you use wonton wrappers (often sold in the produce section of the supermarket) for the pasta. Leftover wrappers can be covered tightly in plastic wrap and frozen for the next use. Serve the ravioli with prepared pesto, a light tomato sauce or simply a little butter and grated Parmesan cheese.
  • 2 cups fresh or frozen peas
  • 2 shallots, quartered
  • 1 large clove garlic
  • ¼ cup grated Parmesan cheese
  • 36 wonton wrappers
  1. Bring large pot of salted water to a boil. Add peas, and cook 2 to 3 minutes, or until tender. Drain, reserving 1/4 cup cooking liquid. Transfer peas to bowl of food processor or blender. Add shallots, garlic and reserved cooking liquid, and purée until smooth. Add cheese, and process until combined. Season with salt and pepper.
  2. Set 1 wonton wrapper on work surface. Brush edges with water, then place 11/2 tsp. pea mixture in center. Fold wrapper into triangle over filling, and press edges with fingers to seal. Transfer to plate lined with damp paper towels. Repeat with remaining wrappers and filling, placing damp paper towels between each layer of ravioli. Cover, and set aside.
  3. Bring large pot of salted water to a boil. Add ravioli, and cook 3 minutes, or until tender. Drain. Place ravioli on plates and spoon desired sauce over top. Serve immediately.
May 1907

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This recipe is spectacular. The only adjustment I made was when boiling the raviolis I adjusted water to be 1/2 water and 1/2 vegetarian chicken broth. The sauce I made was a light vegetarian / chicken broth with peas and 1 tbs of butter reduced down. Add salt and pepper to your liking. Note- my rating was to have been 4 stars but I hit the save button accidentally before tapping rest of stars.

Kindra Helderle - 2013-12-30 16:47:26