Heat oil in skillet over medium-high heat. Add onion, cook 5 to 7 minutes, or until translucents and starting to brown. Add garic and thyme cook 1 minutes. Add mushrooms; increase heat and saute 7 minutes or until liquid evaporates. Add sherry; cook 1 minute or until sherry evaporates. Transfer filling to bowl and cool 20 minutes.
Place 1 won ton wrapper on work surface. Brush edges with water. Put 1 tsp filling in center of wrapper. Fold into triangle, pressing edges to seal. Repeat with remaining wrappers and mushroom mixture. (Ravioli can be frozen on parchemnt-lined trays and kept in resealable bag in freezer for later use.
Make Green Pea Puree.
Blend peas, broth, mint and 2 tbsp ground pinenuts until smooth. Add more broth if too thick. Transfer to saucepan and warm over medium heat. Season with salt and pepper to tast and set aside.
Bring large pot of salted water to a boil over high heat. Add ravioli carefully and cook 2 minutes. Drain. Spoon pea puree onto plates. Top with ravioli and a tbsp of crushed pinenuts.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/vegan-ravioli/