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
Scale
- 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