Pea & Parmesan Wonton Ravioli with Lemon Brown Butter

Prep Time:

Cook Time:

Serves: 4


  • 1 can (15 ounces) organic Green Valley Peas, drained and rinsed

  • ⅓ cup grated parmesan plus additional for serving

  • 1 garlic clove, finely minced

  • 1 tablespoon chopped fresh basil

  • ½ teaspoon fresh lemon juice

  • kosher salt and ground black pepper

  • 1 package dumpling or wonton wrappers (about 48–64 wrappers)

  • 1 egg, well beaten

  • 6 tablespoons unsalted butter (¾ stick)

  • 2 teaspoons fresh lemon juice


  1. Purée the peas in a food processor until slightly chunky.

  2. Transfer to a bowl and stir in parmesan, basil, and ½ teaspoon each of salt and pepper.

  3. Lay 3 wonton wrappers on work surface and lightly brush all four edges of each wrapper with the beaten egg.

  4. Place a rounded tablespoon of filling in the center of each wrapper.

  5. Top with another wrapper, carefully sealing the edges and pushing out any air pockets.

  6. Repeat with remaining wrappers and filling, keeping ravioli covered as you work. Note: ravioli can be made and frozen, uncooked, for up to 2 months. Drop frozen ravioli directly into boiling water to cook. Do not defrost.

  7. Boil ravioli in 2 batches in salted boiling water until tender, 2–3 minutes per batch, removing with a slotted spoon.

  8. Meanwhile, place the butter in a small skillet and melt over medium heat.

  9. Continue to cook the butter until it starts to pop and sizzle and the milk solids sink to the bottom of the pan and brown. The butter will begin to turn a nice shade of nutty brown.

  10. Strain the butter into a small bowl and stir in the lemon juice and a pinch of salt.

  11. Serve the hot ravioli drizzled with the lemon brown butter, a good sprinkle of parmesan and garnish with fresh basil.

Final Step

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