This is an older recipe, retested revamped and renewed. It’s like stupid easy but looks freaking restaurant quality (like look at that photo). It’s my favorite spring hosting dish by a MILE. And bonus you get so many veggies packed in there, no need for an side (unless you want to of course).
TOTAL TIME: 20 minutes
SERVES: 4
why do I have to warm the sauce first before adding the ravioli: your ravioli are delicate and the amount of stirring it takes to incorporate cold sauce will tear them and make a mess. Don’t skip steps here (learn from me lol).
can I use an immersion blender/food processor: absolutely. I originally tried this in my mini food processor, but the peas didn’t all fit. If a small one is what you’ve got, just blend in two batches.
can I use any type of ravioli: I highly recommend a cheese-based version as it balances the pea sauce best. If you’ve got a favorite brand, go for it. Just avoid anything with strong flavors like butternut squash.
make it GF: ✅ use GF ravioli
make it DF: ❌
storing: best eaten fresh but can be stored in an airtight container in fridge for a day or two.
reheating:
the best way: add to a pot on low and add a splash of stock of water if need to thing out.
the easy way: pop in microwave with a spritz of water or stock in 30 second increments.
1/3 cup pistachios
4 cups fresh or frozen peas, divided
10g basil
2 tbsp salt
2 lbs cheese ravioli
3 tbsp butter
3 oz finely grated parm
zest of 1 lemon
juice of 1/2 lemon
1/2 tsp chicken or veggie bouillon
toast your pistachios and prep everything:
to a small frying pan over medium heat, add pistachios and cook for about 3 minutes until fragrant and toasty. Remove from heat and roughly chop.
finely grate 3 oz parmesan and measure your butter, peas & basil now.
blanch peas + basil
bring a large pot of salted water to a boil (about 2 tbsp salt).
once boiling, add 3 cups peas and cook for 1 1/2 minutes, then add basil for another 30 seconds. Scoop out peas and basil and add to a blender with 1/2 tsp boullion concentrate and 1/4 cup of the hot water (keep the rest of the water going for your pasta). Blend until smooth - about 1 minute. Set aside.
cook your ravioli
to the same pot of boiling water, add your ravioli and cook based on package instructions (if it's fresh - 3-4 minutes). In the last minute add your final 1 cup of peas. Ensure you're flipping them so they cook on both sides. Reserve 1 cup of pasta water.
assemble
drain pasta and return empty pot to medium heat (moving quickly so your pasta doesn’t stick).
add your pea sauce to the pot, along with 3 tbsp butter and 3 oz grated parm. Mix until butter and cheese are melted and incorporated - about 30 seconds. Add ravioli to pot and mix gently along with juice and zest of 1 lemon, adding in 1/4 cup of reserved pasta water at a time to thin out if needed - you want a fairly thick consistency - like ketchup. Add salt and pepper to taste.
serve with crumbled pistachios and extra grated parm.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it! Happy spring hosting!
This will feed how many? Thx
Hi Rachael! Big fan. I was out of the US for three months and the first thing I did when I got home was make your crispy pork udon, it was so amazing!
Question about this recipe- (I want to make this for a game night of 7-9 people) Could I make the sauce (including the butter and parm) beforehand? My thought was to cook the ravioli fresh along with the additional cup of peas, then add the sauce to a pan to reheat before combining.