Mix ricotta, crushed peas, mint jelly, lemon zest, pepper and salt.
To make ravioli, place one wonton down and put a teaspoon of filling on top. Brush with egg wash around edges and place another wrapper on top. Press down to capture filling, pushing out any air.
Heat passata sauce.
Cook 2-3 ravioli in water at a rolling book for around three minutes
Drain and serve with the passata sauce and top with shaved or grated Parmesan.