Spring Pea Pesto Ravioli

1. 1

   In a bowl, combine the ricotta, mozzarella and egg.

2. 2

   Season with salt and pepper.

3. 3

   Line a baking sheet with parchment or wax paper and set it next to your work surface.

4. 4

   Arrange 10 wonton wrappers on your clean work surface.

5. 5

   Top each with a rounded teaspoon of filling.

6. 6

   Moisten the edges with water and, working with 1 at a time, fold each in half to form a triangle.

7. 7

   Press down around the filling to seal the edges together.

8. 8

   Transfer the ravioli to the prepared baking sheet in a single layer.

9. 9

   Repeat with the remaining wrappers.

10. 10

    In a large pot of boiling, salted water, drop in the ravioli (youll want to cook them in 2 batches).

11. 11

    Cook until the ravioli float to the surface, about 3 minutes per batch.

12. 12

    Remove the cooked ravioli from the pot using a slotted spoon and set aside.

13. 13

    Allow the water to come back to a boil before adding and cooking the second batch.

14. 14

    Divide the ravioli between 5 plates, drizzle with pesto sauce, sprinkle peas over it and top with sun-dried tomatoes and Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.