Ravioli with Peas and Lemon Sauce Recipe - Clean Eating Magazine

Pea Ravioli in Lemon Broth

Make peas the star of this bright dish by adding them to this classic ravioli.
Pea Ravioli in Lemon Broth

Pea Ravioli in Lemon Broth

  • Duration
  • Cook Time
  • 4Servings


  • 1 8-oz Russet potato, scrubbed and pierced several times with a fork

  • 1 cup fresh or frozen peas, thawed, cooked

  • ¼ cup plain unsweetened low-fat soy milk

  • 2 tbsp roasted unsalted pumpkin seeds

  • 2 tbsp nonfat plain Greek yogurt

  • 1 tbsp white miso paste

  • 24 whole-wheat wonton wrappers

  • 2 cups low-sodium chicken broth

  • 1 tsp lemon zest

  • 1 tbsp fresh lemon juice

  • 4 tsp extra-virgin olive oil

  • 2 tbsp chopped chives

  • Ground black pepper, to taste


1. Preheat oven to 350°F. Place potato on a small baking sheet and bake until soft when pricked with a fork, 1 to 11⁄2 hours. Remove from oven and let cool. Halve and scoop out flesh, discarding skin. 

2. In a food processor, purée peas, milk, pumpkin seeds, potato flesh, yogurt and miso until smooth, about 2 minutes. 

3. Arrange a small bowl of water near your work surface. Place 1 wonton wrapper in front of you. (TIP: Keep remaining wrappers covered with a kitchen towel to prevent them from drying out.) Spoon 1 tbsp pea mixture in center of 1 wrapper. Dip your finger into water and moisten 1 wonton corner. Fold over to opposite corner to make a triangle. Place on a large plate or baking sheet and cover with a piece of damp paper towel. Repeat with remaining wrappers and pea mixture. 

4. Bring a large 8-qt pot of water to a boil. Working in batches to avoid overcrowding, add ravioli. Reduce heat to a gentle simmer and cook for 3 minutes; do not boil. Meanwhile, in a small sauce-pot, bring broth to a boil. Remove from heat and stir in lemon zest and juice; set aside. 

5. With a slotted spoon, transfer ravioli to serving bowls and top with lemon broth, oil and chives, dividing evenly. Season with pepper and serve immediately.

Nutrition Information

  • Serving Size: 6 Ravioli, ½ Cup Lemon Broth, ½ Tbsp Chives
  • Calories: 268
  • Carbohydrate Content: 43 g
  • Fat Content: 7 g
  • Fiber Content: 7 g
  • Protein Content: 12 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 239 mg
  • Sugar Content: 5 g
  • Monounsaturated Fat Content: 4 g
  • Polyunsaturated Fat Content: 1 g