Making homemade ravioli is fun and easy! Homemade Cheese Ravioli with Peas, drizzled with a lemony butter sauce, is big on flavor and not on fat.
I have been thinking a lot lately about a trip we had planned to Italy last summer. We were excited to explore some culture, good wine and (of course) delicious food. Even though our trip got cancelled, we still have a lot to be grateful for: good health, family, and our passion for food. Italian food near us is delicious, but it is usually made with heavy ingredients. That's why I prefer cooking Italian food at home.
I love to make homemade pasta, especially authentic ravioli. So it was time to get out the pasta machine and create a ravioli recipe that was big on flavor and not so big on fat. Pea & Ricotta Ravioli hit the spot. It has a delicate taste, combining fresh cheese with vibrant green peas.
Ingredients for ravioli dough (homemade pasta dough):
- SEMOLINA FLOUR: 2 ½ cups
- ALL PURPOSE FLOUR: 1 ¼ cups
- 6 EGGS + 2 EGG YOLKS
- OLIVE OIL: 2 tablespoons
- SALT: 2 teaspoons
Ingredients for cheese ravioli filling:
- RICOTTA CHEESE: 2 cups (we like the low fat version)
- GREEN PEAS: 2 cups
- GARLIC: 1 garlic clove (minced)
- LEMON JUICE 2 teaspoons
- LEMON ZEST: zest one lemon and reserve zest before juicing
- ROMANO CHEESE: 3 tablespoons, freshly grated
- SALT: 1 teaspoon
- PEPPER: 1 teaspoon
Ingredients for ravioli sauce:
- OLIVE OIL: 2 tablespoons
- PARMESAN CHEESE: ¼ cup, grated
- LEMON JUICE: ¼ cup
- PEAS: ½ cup
- PASTA WATER: ½ cup water (reserved from cooking pasta)
- ALL PURPOSE FLOUR: 2 tablespoons
How to make homemade ravioli dough:
- Sift together both flours along with salt and pour onto a counter top. Make a well inside and add eggs and oil.
- Whisk eggs while slowly incorporating flour until you are able to use your hands and mix dough.
- Knead dough until smooth and elastic, adding a little flour at a time if needed.
- Cover dough and let rest for at least 30 minutes.
How to make cheese ravioli filling:
- 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.
- Refrigerate for 10 minutes.
How to assemble ravioli:
- Cut dough into small portions and place in pasta roller and roll until 1/16" thick.
- Drop 1 tablespoon of mix on dough and cover with another sheet of dough.
- Using a cutter, cut and press edges of ravioli and continue until all formed.
How to cook ravioli:
- Using a large pot, Boil salted water. Place ravioli in water and when they float, continue to cook for 4 minutes.
- Drain, while reserving 1 cup of the water to use in the sauce.
How to make ravioli sauce:
- In a large sauté pan, melt butter. Add the olive oil then add flour and cook over low heat.
- Add lemon juice and water from cooked pasta. Add lemon zest and peas and heat for 2 minutes.
- Add ravioli and spoon sauce over top.
- Remove from heat and top with sauce.
- Garnish with parsley or micro greens.
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. If you're not ambitious and a little nervous to make homemade cheese ravioli, no worries! It is really not difficult (even though the lengthy recipe may look like it is). We believe the novice chef can make this with little worry. With time and a bit of effort, these raviolis bring a little taste of Italy to your home.
Serving Suggestions:
To round out the meal, we recommend serving Spring Pea & Ricotta Ravioli with:
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Spring Pea & Ricotta Ravioli recipe
- Prep Time: 60 min
- Cook Time: 10 min
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: n/a
- Cuisine: Italian
Description
Making homemade ravioli is fun and easy! Cheese Ravioli with Peas, drizzled with a lemony butter sauce, is big on flavor and not on fat.
Ingredients
For the Pasta:
- 2 ½ C Semolina flour
- 1 ¼ C All Purpose flour
- 6 Eggs + 2 egg yolks
- 2 Tbsp olive oil
- 2 tsp salt
For the Filling:
- 2 C low fat ricotta cheese
- 2 C green peas
- 1 garlic clove (minced)
- 2 tsp lemon juice (zest lemons and reserve zest before juicing)
- 3 Tbsp grated Romano cheese
- 1 tsp salt
- 1 tsp pepper
For the sauce:
- 2 Tbsp butter
- 2 Tbsp olive oil
- ¼ C parmesan cheese (grated)
- ¼ C lemon juice
- ½ C peas
- ½ C water (reserved from cooking pasta)
- 2 tbsp flour
Instructions
To make the Pasta:
- Sift together both flours along with salt and pour onto a counter top. Make a well inside and add eggs and oil.
- Whisk eggs while slowly incorporating flour until you are able to use your hands and mix dough.
- Knead dough until smooth and elastic, adding a little flour at a time if needed.
- Cover dough and let rest for at least 30 minutes.
To make the filling:
- 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.
- Refrigerate for 10 minutes.
To assemble ravioli:
- Cut dough into small portions and place in pasta roller and roll until 1/16 inch thick.
- Drop 1 tablespoon of mix on dough and cover with another sheet of dough.
- Using a cutter, cut and press edges of ravioli and continue until all formed.
To cook ravioli:
- Using a large pot, Boil salted water. Place ravioli in water and when they float continue to cook for 4 minutes. Drain while reserving 1 cup of the water to use in the sauce.
To make the sauce:
- In a large sauté pan, melt butter. Add the olive oil then add flour and cook over low heat.
- Add lemon juice and water from cooked pasta. Add lemon zest and peas and heat for 2 minutes.
- Add ravioli and spoon sauce over top.
- Remove from heat and top with sauce.
- Garnish with parsley or micro greens.
Keywords: pasta, ravioli, dinner, homemade, semolina, pea, ricotta, cheese, vegetarian
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