Pea and Ricotta Ravioli

These ravioli can be cooked fresh or straight from the freezer-- the perfect way to make a weekend project stretch into the middle of the week.

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1/2 cup ricotta
1/2 cup shelling peas, cooked
1 lemon, zest and juice
1 tbsp olive oil
1 ball pasta dough
microgreens or chopped parsley to garnish (optional)


  1. In a food processor blend the cooked peas, lemon juice, zest, and olive oil with a pinch of salt and black pepper
  2. Add the ricotta and pulse to combine
  3. Roll out your pasta dough and spoon a tablespoon of the filling leaving a 1 inch boundary between dollops
  4. Lay the second sheet of pasta dough over the top and press between dollops to seal, cut and repeat to build the ravioli
  5. To serve: boil in salted water until the pasta is cooked (roughly 5 minutes from fresh; 8 minutes from frozen)
  6. Drain and toss with a big glug of olive oil and a splash of the pasta cooking water to make a light sauce
  7. Top with microgreens or chopped parsley if using