Bring a medium saucepan of water to a boil. Salt the water and add the peas. Cook 1 minute (no longer), drain and run
under cold water for one minute to stop the cooking. Spill peas onto paper towels and pat dry.
With a food processor (or hand blender) blend the peas, ricotta cheese, olive oil, and salt into a puree, leaving a little texture. Return the mixture to a big bowl and stir in the shallots, grated cheese and lemon zest. Taste and add more salt if needed.
Fill the dumplings using an assembly line technique – a dozen at a time (for the most part following the instructions on the wrapper packaging). Place twelve wrappers out on the counter, drop a very scant teaspoon of filling onto each wrapper, rub the perimeter of each wrapper with a wet finger seal, fold (package has diagrams), and set aside on a plate. Do the next dozen and repeat until all the filling is used up.
Set up a steamer, rub each dumpling with a bit of olive oil, arrange the dumplings in a single layer (being careful not to overlap), and steam for about three minutes – until the dumplings are tender and translucent. Sprinkle with a touch of salt if you like.