Toasted Walnut Spinach Baby Peas Ravioli

Created on 1/6/12


2 cups of baby spinach chopped – equal to roughly 2 handfuls

1 cup of frozen baby peas, thawed

½ cup of toasted walnuts

1 medium onion chopped

1 garlic clove minced fine

1 package of wonton wrappers, - I cheated did not make fresh

1 cup of Ricotta cheese, can use tofu – very good as well

½ cup of freshly grated Parmesan cheese

1 tablespoon of Olive Oil

Salt and Pepper to taste

1 Egg

1 tablespoon of water


In a 350 degree oven, toast ½ cup of walnuts. This takes about 10 minutes depending on your oven. The extra effort to toast the walnuts is worth it. Toasting the walnuts bring out a ton of flavor. Set aside and cool.


In a sauté pan, heat olive oil over medium high heat. Add onions and garlic stirring constantly for about 5 minutes. Add the spinach and sauté until the spinach is wilted. Add the thawed peas and sauté until peas are heated. Put the sautéed vegetable mixture in a food processor and cool. Add the toasted walnuts, and pulse a few times. You want the filling to be chunky. Add the ricotta cheese and Parmesan cheese and mix well. Set aside.


Crack the egg and mix with the water in a small bowl to make an egg wash. Set aside.


On a clean board, prepare the Ravioli. This is a lot of work, but so worth it.  Lay one wonton wrapper on board. Add 1-1/2 to 2 teaspoons of filling. Brush the edges with the egg wash. Cover the filling with the 2nd wonton wrapper. Press seams together, and force any air bubbles out of the sealed wrapper so that the ravioli does not break or come apart during the cooking process. Repeat this process until you achieve the number of Raviolis you want. Put the raviolis on a cookie tray and cover with towel or a non-stick surface. Put the ravioli in the freezer for about 15 minutes. This helps prevent the raviolis from coming apart and makes it easier to cook.  In a stock pot of boiling salted water, add the frozen raviolis one at a time. Cook for approximately 5 to 8 minutes just enough to cook the wonton wrappers and the raviolis float to the top of the stockpot.


Transfer the raviolis to a plate and top with your favorite sauce. In this recipe I used a garbanzo bean sauce topped with sautéed tomatoes in olive oil, salt and pepper.


Garbanzo Bean Sauce

Created 01/06/12

3 garlic cloves, minced

1 tablespoons olive oil

1 can of organic garbanzo beans, drained and rinsed

Salt and pepper to taste


Sauté all the ingredients over medium high heat until beans are heated through. Put beans in a food processor or blender and pulsate until chunky or smooth. If putting on bread, I tend to keep the beans chunky. If I am putting this sauce over pasta it can be chunky or smooth, depends on the dish. If it is pasta I will probably keep the bean sauce chunky but if it is ravioli the sauce will probably be smoother.