Recipe: Minty Pea & Arugula Wonton Ravioli
Homemade pasta dough is one of my labors of love, usually reserved for weekends or special occasions. Otherwise, we skip pasta or rely on the dried variety for a quick weeknight dinner. Either way, homemade ravioli has definitely never been a weekday option — that is, until I discovered wonton wrappers.
I’ve been experimenting with making ravioli using wonton wrappers, and I’m happy to report I’m pleased with the results. The wrappers aren’t as silky and eggy as my homemade dough, but they are neutral, easy, and an excellent vessel for experimenting with lively fillings. I like to push the limit with these, using more filling than I do with homemade pasta.
A spring version we’ve been enjoying at my house brings together sweet peas, peppery arugula, and mint, all spiked with salty cheese and just a touch of cream. The ravioli are dressed with the simplest brown butter sauce, so the filling remains the star.
Besides cutting down enormously on prep time, wonton ravioli have the advantage of being freezer-friendly. Make a large batch, as in the recipe below, and save half for a future meal.
Next up, I’d love to try frying these. I’ve seen this done with store-bought ravioli, and it has me brainstorming the fun, seasonal fillings I could create for a fried appetizer variation.
Minty Pea & Arugula Wonton Ravioli
- 1/2 pound
peas, fresh or frozen
- 2 cups
loosely packed arugula
- 1 cup
loosely packed fresh mint
- 1/2 cup
grated Parmigiano Reggiano
- 3 tablespoons
Salt and pepper, to taste
square or round wonton wrappers
egg, lightly beaten with 1 tablespoon water
- 4 tablespoons
Parmigiano Reggiano shavings, to garnish
Prepare a large ice water bath and bring a large pot of water to a boil. Stir in the peas and cook for 1 minute. Add the arugula and mint and boil for another 15 seconds. Drain the water and immediately transfer the vegetables to the ice water bath to cool completely. Strain the water and remove any remaining ice.
Transfer the blanched peas, arugula, mint, Parmigiano Reggiano, and heavy cream to a food processor or blender and process until smooth. Taste for seasoning and add salt and pepper as needed.
Lay 36 wonton wrappers on your work surface and place 1/2 tablespoon of the pea mixture in the center of each wrapper. Brush the edges of the wonton wrappers with the egg wash. Place a second wonton wrapper on top of each, gently pressing from the center to the edges to push out any air. Press around the edges to seal the ravioli.
→ Make-Ahead Tip: At this point, all or some of the ravioli can be frozen in a single layer on two large baking sheets before transferring to a freezer bag.
When ready to eat, bring a large pot of salted water to a boil. Meanwhile, brown the butter in a wide skillet; remove from heat once browned.
Boil 6 ravioli at a time for 2 minutes, then use a mesh strainer or slotted spoon to transfer the ravioli to the skillet and toss in the brown butter. It's fine to transfer a little of the cooking water while you do this; the water helps the sauce come together. Serve immediately, garnished with Parmigiano Reggiano shavings.
Wonton wrappers are delicate, so be sure not to overcook. Especially considering the generous amount of filling, they can easily rupture.