Can I make the ravioli ahead of time?

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.

Can I use frozen peas instead of fresh?

Absolutely. Frozen peas work beautifully in this recipe. Just thaw them completely and pat them dry before adding to the filling.

Do I need a pasta machine to make homemade ravioli?

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.

How do I store leftover ravioli?

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.

What size ravioli cutter do you recommend?

We like a 2" round ravioli stamp cutter for this recipe

What sauce goes best with ricotta ravioli?

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.

homemade ricotta ravioli with peas

Ingredients

Scale

for the dough:

2 1/2 cups semolina flour
1 1/4 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
1/4 cup fresh lemon juice
1/2 cup pasta water, reserved from cooking
1/2 cup fresh green peas
1/4 cup grated parmesan cheese

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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 1/2 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.

Author: Superman Cooks
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