Prepare the Mushroom Filling: Heat the olive oil in a large skillet over medium-high heat.
Add the chopped onion and cook for 5-7 minutes, until soft and lightly browned.
Stir in the minced garlic and fresh thyme, cooking for another minute until fragrant.
Turn the heat up to high, add the chopped mushrooms, and sauté for about 7 minutes, until they've released their liquid and it has evaporated. Deglaze the pan with the sherry, cooking for 1 minute until it has evaporated.
Transfer the mixture to a bowl and let it cool for at least 20 minutes. 2. Assemble the Ravioli: Lay a wonton wrapper on a clean surface. Lightly brush the edges with water.
Place about 1 teaspoon (5 ml / 0.2 fl oz) of the cooled mushroom filling in the center.
Fold the wrapper over to form a triangle, pressing firmly around the edges to seal completely and remove any air pockets.
Repeat with the remaining wrappers and filling. 3. Make the Green Pea Purée: In a blender, combine the thawed peas, vegetable broth, and Parmesan cheese.
Blend until completely smooth and creamy.
Pour the purée into a small saucepan and warm gently over medium heat.
Season to taste with salt and freshly ground black pepper. 4.
Cook and Serve: Bring a large pot of generously salted water to a rolling boil. Carefully add the ravioli and cook for just 2-3 minutes, or until they float to the surface and are tender.
Drain well. To serve, spoon a generous amount of the warm pea purée onto each plate, arrange the cooked ravioli on top, and finish with an extra sprinkle of grated Parmesan, if desired.
