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