Indulging in a plate of Pea And Ricotta Stuffed Ravioli can transport you straight to a sun-drenched Italian terrace, where flavors burst like fireworks on your palate. These delicate parcels are not just eye candy; they pack a creamy punch that dances joyfully with fresh peas and ricotta, making your taste buds sing with delight.
Remember the first time you savored homemade ravioli? I do. It was like my soul discovered a hidden treasure buried under piles of pasta. This dish brings back fond memories of family gatherings, where laughter and love intertwined with the aroma of boiling water and sizzling garlic. Whether it’s a cozy dinner for two or an extravagant feast for friends, Pea And Ricotta Stuffed Ravioli is the culinary hug we all need.
Why You'll Love This Pea And Ricotta Stuffed Ravioli
- This incredible Pea And Ricotta Stuffed Ravioli transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly
One unforgettable evening, I served this dish at a dinner party, and the reaction was priceless—the guests’ eyes widened as they took their first bite, followed by joyous “Mmm!” sounds that could only be rivaled by an opera performance.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Pasta Sheets: Thin sheets are best; homemade is ideal but store-bought works wonders too.
Ricotta Cheese: Opt for whole milk ricotta for creaminess that hugs your taste buds.
Fresh Peas: Sweet and tender, fresh peas add vibrancy; frozen can work in a pinch.
Parmesan Cheese: Grate your own for freshness; it adds depth to the filling.
Eggs: Large eggs help bind the filling; choose organic if possible for better flavor.
Salt and Pepper: Season to taste; don’t be shy—flavor is key!
Olive Oil: Use high-quality extra virgin olive oil to elevate the dish’s overall richness.
Sage Leaves: Fresh sage adds an aromatic touch when sautéing the ravioli.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Pea And Ricotta Stuffed Ravioli
Prepare the Filling: Start by boiling fresh peas in salted water until bright green. Drain and blend them with ricotta cheese until smooth yet chunky for texture.
Add Flavor Punches: Combine grated Parmesan cheese with the pea-ricotta mixture. Don’t forget to season generously with salt and pepper; this step ensures every bite bursts with flavor!
Roll Out Your Pasta Dough: If you’re feeling adventurous, roll out homemade pasta until thin enough to see your hand through it. Alternatively, use store-bought sheets—no judgment here!
Stuffing Time!: Cut pasta sheets into squares or circles, placing a spoonful of filling in the center of each. Moisten edges with water before folding over to seal tightly—like giving them little pasta hugs.
Cook Those Ravioli!: In boiling salted water, gently drop in ravioli batches. Cook until they float to the surface—this usually takes about 3-4 minutes.
Sauté and Serve!: In a pan with olive oil and sage leaves, sauté cooked ravioli until golden brown on both sides. Serve immediately with more grated Parmesan on top because why not?
Pea And Ricotta Stuffed Ravioli isn’t just food; it’s an experience—a way to enjoy simple pleasures while impressing anyone lucky enough to share your table. So gather your ingredients and let’s create magic together!
You Must Know About Pea And Ricotta Stuffed Ravioli
- This showstopping Pea And Ricotta Stuffed Ravioli delivers restaurant-quality results using simple ingredients you probably already have at home
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions
Perfecting the Cooking Process
Start by boiling a large pot of salted water while preparing your filling. Once the ravioli is filled and ready, gently drop them into the boiling water. This sequence ensures that you achieve perfectly cooked pasta without waiting around too long.
Add Your Touch
Feel free to swap peas with spinach or add fresh herbs like basil or mint for a twist. You can also enhance your ricotta with lemon zest for a zesty kick. Personalizing the recipe allows it to shine uniquely in your kitchen.
Storing & Reheating
Store leftover ravioli in an airtight container in the fridge for up to three days. To reheat, steam them lightly or sauté in olive oil until warmed through while preserving their delightful texture and flavor.
Chef's Helpful Tips for Pea And Ricotta Stuffed Ravioli
- This professional-quality Pea And Ricotta Stuffed Ravioli relies on precise timing and temperature control to achieve restaurant-standard results consistently
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth
- Tip let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly
Sharing this dish with friends always brings back memories of laughter and compliments; it’s hard not to feel proud when everyone digs in with pure delight.
FAQ
What can I substitute for ricotta cheese in Pea And Ricotta Stuffed Ravioli?
If you want a healthier option or need a dairy-free alternative, consider using cottage cheese or tofu blended until smooth. Both options provide a creamy texture while allowing you to customize flavors with herbs or spices.
How do I know when my ravioli are cooked?
Fresh ravioli typically take about 3-5 minutes to cook once they float to the surface of boiling water. Ensure they’re tender yet firm by tasting one before draining.
Can I freeze Pea And Ricotta Stuffed Ravioli?
Absolutely! Freeze uncooked ravioli on a baking sheet until solid, then transfer them to an airtight container. They can be stored for up to two months; just boil them straight from frozen when ready.
What sauce pairs best with Pea And Ricotta Stuffed Ravioli?
A light butter sauce infused with garlic and sage complements the ravioli beautifully without overpowering their delicate flavors. Alternatively, a simple tomato sauce adds vibrant acidity if you’re craving something classic.
Conclusion for Pea And Ricotta Stuffed Ravioli
Pea And Ricotta Stuffed Ravioli is a delightful dish that combines simplicity with elegance, making it perfect for any occasion. By following the cooking tips, personalizing your ingredients, and mastering storage techniques, you’ll create a meal that leaves lasting impressions on family and friends alike. Enjoy every flavorful bite!
Pea And Ricotta Stuffed Ravioli
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Pea and Ricotta Stuffed Ravioli is a delightful dish that brings the flavors of Italy to your kitchen. These delicate pasta parcels, filled with creamy ricotta and sweet peas, are a feast for both the eyes and the palate. Perfect for special occasions or cozy dinners, this recipe is easily customizable to fit various dietary needs. With simple ingredients and straightforward techniques, you’ll impress your family and friends with restaurant-quality ravioli right at home.
Ingredients
- 200g fresh pasta sheets
- 250g whole milk ricotta cheese
- 150g fresh peas (or frozen)
- 50g grated Parmesan cheese
- 1 large egg
- Salt and pepper to taste
- 2 tbsp extra virgin olive oil
- Fresh sage leaves (to taste)
Instructions
- Prepare the filling: Boil fresh peas in salted water until bright green, about 2 minutes. Drain and blend with ricotta cheese until smooth yet slightly chunky.
- Add flavor: Mix in grated Parmesan, salt, and pepper to the pea-ricotta mixture.
- Roll out pasta: If using homemade dough, roll it thinly; store-bought sheets work too.
- Fill ravioli: Cut pasta into squares/circles, place a spoonful of filling in the center, moisten edges with water, fold over, and seal tightly.
- Cook ravioli: Drop into boiling salted water; cook until they float to the surface (about 3-4 minutes).
- Sauté: In a pan with olive oil and sage leaves, sauté cooked ravioli until golden brown on both sides. Serve immediately topped with more grated Parmesan.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4 ravioli (approximately 200g)
- Calories: 330
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
