Pea Ravioli in Lemon Broth

Make peas the star of this bright dish by adding them to this classic ravioli.

Cook Time
20 min
90 min


  • 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
  • Cholesterol Content 0 mg
  • 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