Ingredients

• 1 cup thawed baby peas
• 1 small shallot, finely chopped
• 1 1/2 teaspoons olive oil
• 3 tablespoons freshly grated parmesan
• 3 tablespoons fine fresh bread crumbs
• 18 won ton wrappers
• 1 qt chicken broth
• 1 garlic clove, smashed
• 1 teaspoon freshly grated lemon zest
• Garnish: fresh chervil or parsley and cooked peas

Instructions

1. Force peas through the fine disk of a food mill into a bowl to remove skins.
2. Cook shallot in oil in a small skillet over moderately low heat, stirring occasionally, until softened. Remove from heat and stir into pea purée with cheese and crumbs. Season filling with salt and pepper.
3. Fill ravioli: Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers covered with plastic wrap, and mound a level teaspoon of filling in center. Lightly dampen edges of wrapper with a fingertip dipped in water and fold over to form a triangle, pressing down around filling to force air out and pressing edges together firmly to seal. Moisten 1 end of long side of triangle and fold opposite end over, creating a little hat shape, then pinch ends together to seal. Transfer to a dry kitchen towel and make 17 more ravioli in same manner.
4. Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers covered with plastic wrap, and mound a level teaspoon of filling in center. Lightly dampen edges of wrapper with a fingertip dipped in water and fold over to form a triangle, pressing down around filling to force air out and pressing edges together firmly to seal. Moisten 1 end of long side of triangle and fold opposite end over, creating a little hat shape, then pinch ends together to seal. Transfer to a dry kitchen towel and make 17 more ravioli in same manner.
5. Cook ravioli: Combine broth, garlic, zest, and salt and pepper to taste in a saucepan and bring to a simmer. Cook ravioli in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain. Divide ravioli among soup plates (3 each) and ladle broth over them, discarding garlic.
6. Combine broth, garlic, zest, and salt and pepper to taste in a saucepan and bring to a simmer. Cook ravioli in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain.
7. Divide ravioli among soup plates (3 each) and ladle broth over them, discarding garlic.