Pea Ravioli in Lemon Broth

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.