homemade ricotta ravioli with peas
Fresh pasta dough, a creamy ricotta and pea filling, and a bright lemon butter sauce. This is the homemade ravioli recipe you will make again and again.
Making homemade ravioli is something I have been doing for years, and I promise it is one of those skills that gets easier and more rewarding every time. The key is not overthinking it. Good ingredients, a little patience with the dough, and you are halfway there.
This recipe is one of my favorites in our collection of pasta recipes. The ricotta and pea filling is delicate and fresh, and the lemon butter sauce keeps everything light rather than heavy. If you love making ravioli from scratch, our Homemade Ravioli with Chorizo and Cheese is another great one to try next. And if you're looking for another fresh and seasonal pasta dish, our Asparagus Tortellini is the perfect companion recipe.
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a few notes on Ingredients
- Semolina and all purpose flour: the combination gives the pasta more structure and bite than all purpose flower alone, which matters when rolling it thin.
- Ricotta: whole milk ricotta makes the filling feel luxurious without being heavy. Low fat works too and it what we use in this recipe.
- Fresh Peas: ideal in the spring, but frozen peas thawed and patted dry work just as well year round.
- Lemon: juice goes into the filling for brightness, zest goes into the sauce for fragrance. Do not skip the zest.
👉 see recipe card below for exact quantities.
👨🍳 tips for making this ravioli
- Roll the dough thin. It should be thin enough to almost see your hand through it. Thick pasta walls make the ravioli feel heavy and doughy.
- Press out the air when sealing. Press gently around each mound of filling before cutting to push out any air pockets. Trapped air causes ravioli to burst in the boiling water.
- Work in small batches. Roll and fill one section of dough at a time, keeping the rest covered with a clean kitchen towel so it does not dry out.
- Watch the float. When the ravioli float to the surface, continue cooking for 4 more minutes. Do not walk away from the pot.
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Serving suggestions
This ravioli is a complete meal on its own, but if you want to round out the table here are a few of our favorite pairings:
- Grilled Romaine Caesar Salad: crisp and smoky, a great counterpoint to the light creamy filling
- Roasted Beet Salad: earthy and colorful, a perfect contrast to the delicate pasta
- Rosemary and Olive Oil Focaccia: ideal for soaking up every last bit of that lemon butter sauce.
FAQ
Yes, assemble the ravioli and arrange them in a single layer on a parchment lined sheet pan. Cover tightly and refrigerate for up to 24 hours, or freeze until solid and transfer to a zip top bag for up to one month. Cook directly from frozen, adding about 2 minutes to the cooking time.
Absolutely. Frozen peas work beautifully in this recipe. Just thaw them completely and pat them dry before adding to the filling.
A pasta machine makes rolling the dough much easier, but it is not essential. You can roll the dough by hand with a rolling pin until it is about 1/16 inch thick. The thinner the better - you want the pasta delicate enough that the filling shines through.
Store cooked ravioli in an airtight container in the refrigerator for up to three days. Reheat gently in a pan with a little butter and a splash of pasta water to loosen the sauce.
We like a 2" round ravioli stamp cutter for this recipe
A light lemon butter sauce like the one in this recipe is a perfect match. It lets the delicate ricotta and pea filling take center stage without weighing it down. Brown butter with sage is another classic pairing if you want something a little richer and nuttier. A simple Quick Tomato Sauce is also a wonderful option if you are in the mood for something more traditional.
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- Please feel free to reach out with questions. We're happy to help.
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homemade ricotta ravioli with peas recipe
Fresh pasta dough, a creamy ricotta and pea filling, and a bright lemon butter sauce. This is the homemade ravioli recipe you will make again and again.
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Ingredients
for the dough:
- 2 ½ cups semolina flour
- 1 ¼ cup all purpose flour
- 2 teaspoons salt
- 6 eggs plus 2 egg yolks
- 2 tablespoons olive oil
for the ricotta and pea filling:
- 2 cups low fat ricotta cheese
- 2 cups fresh green peas
- 1 garlic clove, minced
- 1 lemon, zested and juiced (reserve zest and juice separately)
- 3 tablespoons grated Romano cheese
- 1 teaspoon salt
- 1 teaspoon pepper
for the sauce:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons all purpose flour
- ¼ cup fresh lemon juice
- ½ cup pasta water, reserved from cooking
- ½ cup fresh green peas
- ¼ cup grated parmesan cheese
Instructions
- Sift both flours together with the salt and pour onto a counter top. Make a well in the center and add the eggs and olive oil.
- Whisk the eggs while slowly incorporating flour until you can bring the dough together with your hands.
- Knead dough until smooth and elastic, adding a little flour at a time if needed.
- Cover and let rest for at least 30 minutes.
- While the dough rests, make the filling. Combine ricotta, peas, garlic, lemon juice, lemon zest, Romano cheese, salt and pepper in a mixing bowl. Mix well with a fork, breaking up the peas as you go. Refrigerate until ready to use.
- Cut the dough into small portions and roll through a pasta machine unitl 1/16 inch thick.
- Drop 1 tablespoon of filling onto the dough sheet, spacing evenly, then cover with a second sheet of dough.
- Cut and press edges to seal and continue until the ravioli are formed.
- Bring a large pot of salted water to a boil. Add the ravioli and cook until they float, then continue cooking for 4 minutes. Drain, reserving ½ cup of pasta water for the sauce.
- Melt the butter in a large sauté pan over medium heat. Add the olive oil, then whisk in the flour and cook over low heat for 1 minute.
- Add the lemon juice and reserved pasta water. Stir in the lemon zest and peas and cook for 2 minutes.
- Add the ravioli and spoon the sauce over the top. Remove from heat and garnish with parmesan, parsley, or microgreens.
Notes
- Fresh vs. frozen peas: fresh peas are ideal when they are in season, but frozen peas work beautifully year round. Just thaw them completely and pat them dry before adding to the filling.
- Getting the dough right: the dough should feel smooth and elastic after kneading, similar to the texture of Play-Doh. If it feels sticky, add a little flour. If it feels dry and crumbly, wet your hands slightly and keep kneading.
- Make ahead: assemble the ravioli and place them in a single layer on a parchment lined sheet pan. Cover tightly with plastic wrap and refrigerate for up to 24 hours, or freeze until solid and transfer to a zip top bag for up to one month. Cook directly from frozen, adding 2 minutes to the cooking time.
- Prep Time: 60 min
- Cook Time: 10 min
- Category: main dish
- Method: n/a
- Cuisine: Italian
Nutrition
- Serving Size: 6 ravioli
- Calories: 806
- Sugar: 4.5 g
- Sodium: 1643.3 mg
- Fat: 35.7 g
- Carbohydrates: 88 g
- Protein: 32.5 g
- Cholesterol: 286.2 mg
