Ricotta, pea and mint ravioli recipe
Try making pasta from scratch with this smart dinner party dish. These elegant ravioli filled with a light pea and ricotta filling are the perfect way to showcase your new skills and impress your guests.
See method- Serves 4
- 50 mins to prepare, 10 mins to cook plus chilling
- 636 calories / serving
Ingredients
- 300g '00' pasta flour or plain flour, plus extra for dusting
- ½ tsp salt
- 3 large eggs
- 600g frozen peas
- 250g ricotta
- 4 tbsp extra-virgin olive oil
- ½ x 30g pack chives, snipped
- 30g pack mint, a few leaves reserved to garnish, the rest finely chopped
- 1 lemon, zested and cut into slices
- vegetarian hard cheese, to serve
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Shop ingredientsEach serving contains
- Energy
- 2675kJ 636.0kcal
- Fat
- 26g
- Saturates
- 8g
- Salt
- 1.2g
- Sugars
- 12g
of the Reference intake
Carbohydrate 72.4gProtein 29.3gFibre 10.9g
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Method
- Briefly blitz the flour and salt in a food processor. Add the eggs and blitz for 1 min or until it resembles breadcrumbs. Tip out onto a lightly floured surface. Knead for 5-10 mins until you have a smooth, soft dough. Shape into a ball, wrap in clingfilm and chill in the fridge for at least 30 mins.
- Meanwhile, boil half the peas for 3 mins. Drain, run under cold water to cool, then drain well. Put in a bowl with 1 tbsp oil and crush with a fork. Stir in the ricotta, chives and chopped mint; season. Cover with clingfilm and chill.
- Divide the pasta dough into 4 pieces, wrap 3 in clingfilm and return them to the fridge. On a lightly floured surface, roll out the other piece to 15 x 50cm.
- Place 5 heaped teaspoons of filling along a long side of the pasta, with a 2cm border along the edge and about 4cm between each scoop. Fold the pasta in half lengthways over the filling and press down around it. Cut into 5 ravioli and use a fork to seal the edges. Dust with flour and set aside. Repeat with the remaining pasta and filling.
- Bring a very large pan of salted water to the boil. Add the ravioli one by one, then the remaining peas. Cook for 4 mins until al dente. Gently drain and return to the pan. Add the remaining oil and the zest; gently toss to coat. Season with black pepper, scatter over the reserved mint leaves and serve with the lemon slices and grated cheese.
- See more Pasta recipes
