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Spring Pea & Ricotta Ravioli recipe

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.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the Pasta:

  • 2 1/2 C Semolina flour
  • 1 1/4 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
  • 1/4 C parmesan cheese (grated)
  • 1/4 C lemon juice
  • 1/2 C peas
  • 1/2 C water (reserved from cooking pasta)
  • 2 tbsp flour

Instructions

To make the Pasta:

  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.

To make the 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.

To assemble ravioli:

  1. Cut dough into small portions and place in pasta roller and roll until 1/16 inch thick. 
  2. Drop 1 tbsp 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.

To cook ravioli:

  1. 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:

  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.
  4. Remove from heat and top with sauce.
  5. Garnish with parsley or micro greens.
  • Author: Superman Cooks
  • Prep Time: 60 min
  • Cook Time: 10 min
  • Category: Entrée
  • 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

Keywords: pasta, ravioli, dinner, homemade, semolina, pea, ricotta, cheese, vegetarian

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