Homemade Pea Ravioli




Happy Thanksgiving! Hope everyone had a safe and a full-filling turkey dinner! If you didn’t get to cook the big meal and feel like making something equally delicious (or maybe you are just on a roll in the kitchen), then why not make some homemade pasta from scratch? A ricotta and pea filled ravioli with prosciutto in a zesty butter sauce sounds pretty perfect.

Homemade Pea Ravioli


  • Ravioli
  • 2 cups frozen peas, defrosted
  • 1?2 cup grated parmesan
  • 1?2 cup ricotta
  • 2 tsp. lemon zest
  • 2 tbsp. minced mint
  • 1 clove garlic
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. olive oil
  • Food Processor Pasta Dough
  • For Serving
  • 2 tbsp. unsalted butter
  • 4 slices proscuitto
  • 1?2 cup frozen peas, defrosted
  • 3?4 cup pea shoots
  • 1 tsp. lemon, zested and juiced
  • 2 tbsp. minced mint
  • Grated parmesan, for serving


  1. In a food processor, pulse peas, parmesan, ricotta, zest, mint, garlic, salt, and pepper and slowly drizzle in olive oil until smooth. Refrigerate filling until ready to use.
  2. On a lightly floured surface, divide Pasta Dough into 4 balls. Dust dough with flour and roll them into a flat oval. Press dough through pasta machine using the widest setting twice. Set aside on a floured parchment paper. Do this for other 3 pieces of dough. Then, turn pasta machine to a narrower setting. Press each dough through it twice. Keep doing this until ravioli dough is 1/16" thick.
  3. Set a thin long piece of dough in front of you and place 2 tsp of filling along the middle, spacing it about 1" apart. Brush dough edges with water then take another long piece of dough and lay it over the other sheet of pasta. Press dough to seal, squeezing out air pockets around filling. Using a ravioli cutter or a pastry cutter, cut out ravioli squares. Transfer ravioli to a large parchment paper and leave to dry for 1 hour.
  4. Bring a large pot of salted water to a boil. Cook ravioli until al dente, 4-5 minutes.
  5. In a medium skillet, heat butter over medium-high. Add prosciutto and cook until crisp, 3 minutes. Add peas and pea shoots and cook them for another minute. Transfer cooked ravioli to skillet, along with 1?2 cup cooking water, zest, juice, salt, and pepper; toss gently to combine. Serve ravioli with mint and parmesan.

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