Spring Pea & Ricotta Ravioli

Making homemade ravioli is fun and easy! Our Pea & Ricotta Ravioli recipe is drizzled with a lemony butter sauce for maximum flavor.

I love to make homemade pasta, especially ravioli. It's a fun activity to involve the whole family, and even though it looks complicated, it really is very easy. Like our popular Chorizo and Cheese Ravioli recipe, this meal is big on flavor and not on fat. This Pea & Ricotta Ravioli has a delicate taste, combining fresh ricotta with vibrant green peas.

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• Equipment
• Ingredients
• Instructions
• Why this recipe works
• Serving suggestions
• FAQ
• Spring Pea & Ricotta Ravioli recipe

Equipment

1. Pasta Machine (pasta maker): see this article for recommendations
2. Ravioli Cutter(ravioli stamp cutter): we used a 2" round ravioli cutter for this recipe

Ingredients

for ravioli dough:

• SEMOLINA FLOUR + ALL PURPOSE FLOUR: a mixture of flours works best
• EGGS: good dough requires eggs + egg yolks
• OLIVE OIL: use the best extra virgin olive oil you can afford
• SALT: we like kosher salt

for cheese ravioli filling:

• RICOTTA CHEESE: we like low fat ricotta cheese for this recipe
• GREEN PEAS: we use fresh green peas
• GARLIC: garlic clove (minced)
• LEMON JUICE: fresh lemon juice works best
• LEMON ZEST: zest one lemon and reserve zest before juicing
• ROMANO CHEESE: freshly grated romano
• SALT and PEPPER

for ravioli sauce:

• OLIVE OIL: use the best olive oil you can afford
• PARMESAN CHEESE: freshly grated parmesan
• LEMON JUICE: fresh squeezed lemon juice
• PEAS: fresh peas
• PASTA WATER: water reserved from cooking pasta
• ALL PURPOSE FLOUR: flour serves as a thickener

* see recipe card for quantities

Instructions

make homemade ravioli dough

1. Sift together both flours along with salt and pour onto a counter top. Make a well inside and add eggs and oil. 
2. Whisk eggs while slowly incorporating flour until you are able to use your hands and mix dough.
3. Knead dough until smooth and elastic, adding a little flour at a time if needed.
4. Cover dough and let rest for at least 30 minutes.

make cheese ravioli filling

1. In a mixing bowl, combine ricotta, peas, garlic, lemon juice, Romano cheese, salt and pepper. Mix until well combined using a fork breaking up the peas.
2. Refrigerate for 10 minutes.

assemble the ravioli

1. Cut dough into small portions and place in pasta roller and roll until 1/16" thick. 
2. Drop 1 tablespoon of mix on dough and cover with another sheet of dough.
3. Using a cutter, cut and press edges of ravioli  and continue until all formed.

cook the ravioli:

1. Using a large pot, Boil salted water. Place ravioli in water and when they float, continue to cook for 4 minutes.
2. Drain, reserving 1 cup of the water to use in the sauce.

make the ravioli sauce:

1. In a large sauté pan, melt butter. Add the olive oil then add flour and cook over low heat.
2. Add lemon juice and water from cooked pasta. Add lemon zest and peas and heat for 2 minutes.
3. Add ravioli and spoon sauce over top.

Why this recipe works

The simple and light lemony butter sauce is full of flavor, yet not saturated with heavy cream and calories. Using good ingredients and the starchy pasta water will make the sauce velvety smooth. And the lemon zest brings everything together.

Serving suggestions

To round out the meal, we recommend serving Spring Pea & Ricotta Ravioli with:

• simple salad with Blueberry Vinaigrette
• Roasted Beet Salad
• Rosemary & Olive Oil Focaccia

FAQ

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