Lemon Artichoke Ravioli With Chili And Baby Peas

• Ravioli Filling
• 250 grams, fresh ricotta
• 1 small jar, artichokes, or half a large can
• 1 Lemon, zested
• Salt & Pepper
• 20 Square Wonton Skins
• For "sauce"
• 4 tablespoons Extra Virgin Olive Oil
• 2 teaspoons Red chili flakes
• 1 small shallot, thinly sliced
• 1 handful baby peas, fresh or frozen

1. Mix artichoke, ricotta, 1/2 the lemon zest, salt and pepper for filling.
2. Turn saucepan on low and add oil, pepper flakes, and shallot.
3. Place a small amount of filling in the center of each wonton skin,and wet the edges. Gently press the edges together to seal.
4. Carefully place another skin over it and seal the edges. rnWhen they are all done, bring a saucepan to a gentle boil and add a few ravioli at a time.(I use my spider to "hold" them since they are pretty delicate)
5. Cook for 5 minutesrnWhen ravioli are done, add the peas to the oil and stir until the peas are heated through.
6. Spoon some of the sauce over the ravioli. Add the rest of the lemon zest.rnMakes about 10 large ravioli.

filling, fresh ricotta, artichokes, lemon, salt, skins, olive oil, red chili flakes, shallot, handful baby peas

Taken from food52.com/recipes/11760-lemon-artichoke-ravioli-with-chili-and-baby-peas (may not work)