Ricotta and Pea Ravioli with Creamy Tomato Sauce

Ricotta and Pea Ravioli with Creamy Tomato Sauce
Staff Writer

Cooking Planit

Cooking Planit  helps make cooking a social experience because everyone refers to the same screen. Cooking becomes an engaging and fun hands-on activity for people to do together. For a special occasion such as Valentine's Day, users can prepare a restaurant-quality meal in the comfort of their home, and this ravioli recipe is a great example.

 

 

Ingredients

  • clove garlic, minced
  • 1/2  Cup  basil, julienned
  • 1/4  Cup  flour
  • 1/3  Cup  grated Parmesan cheese
  • 1  Cup  ricotta cheese
  • 2/3  Cups  frozen peas
  • Kosher salt and black pepper, to taste
  • Fresh ravioli sheets, enough for 20 ravioli
  • 1  Tablespoon  extra-virgin olive oil
  • 1/2  Teaspoon  dried oregano
  • 1  Tablespoon  tomato paste
  • One  15-ounce can crushed tomatoes
  • 1/3  Cup  heavy cream

Directions

In a medium bowl, combine ¼ cup of the basil, the ricotta, Parmesan cheese, and 1/3 cup frozen peas. Season with salt and pepper to taste.

Scatter some of the flour over a parchment-lined baking sheet. Lay a sheet of pasta out onto a lightly floured surface. Keep extra pasta sheets covered with damp paper towels to keep from drying out. Use a very sharp knife to trim the sheets into 2 long strips, each about 3-4 inches wide. Cut long sheets into shorter segments to make them easier to work with.
 
Scoop a scant tablespoon of the ricotta mixture onto 1 strip of pasta, leaving about 1 ½-2 inches of space in between each mound of filling. Fill a small bowl with cold water and use your fingers to spread the water along the edges of the pasta sheets and in between each mound of filling. This will help seal the pasta sheets together.
 
Gently lay the other pasta strip over the first pasta strip with the filling. Gently press your fingertips around the mounds of filling. Once the strips are sealed together without any air bubbles, use a sharp knife, or a ravioli cutter, to separate the raviolis. Cut in between each mound. Set the raviolis on the prepared baking sheet.
 
Repeat with the remaining pasta sheets and ricotta mixture until you have 5 raviolis per serving.
 
Fill a large pot 2/3 high with cold water and bring to a boil. 
 
While you wait for the water to boil, heat the olive oil to medium-high in a medium-sized sauté pan. When warm, add the garlic and dried oregano. Crush the oregano between your fingertips as you add it to the pan. Cook for about 30 seconds, stirring continuously, then add the tomato paste. Toast the paste for another minute or so, continuing to stir. Once the tomato paste is fragrant, stir in the canned tomatoes. Stir until well combined, then bring to a boil. Stir in ¼ cup of the basil, 1/3 cup frozen peas, and heavy cream, then season with salt and pepper to taste. Reduce the heat and let the sauce simmer gently as you finish cooking. If the sauce is too thick, spoon some of the pasta cooking water into the tomato sauce.
 
Once water is boiling, add 1 tablespoon of salt and gently lower the raviolis into the water. Cook until the raviolis float to the surface and corners are very pliable, about 2-3 minutes. Use a slotted spoon to lift the raviolis out of the water, then transfer them directly to the sauté pan of creamy tomato sauce.
 
After all of the raviolis have been added to the creamy tomato sauce, remove the pot of water from the heat. Gently stir the raviolis to coat them with sauce, then transfer 5 raviolis to each dinner plate. Scoop some extra sauce over the top, then serve warm with extra Parmesan cheese on the side.

Nutritional Facts

Total Fat
34g
49%
Sugar
12g
13%
Saturated Fat
8g
33%
Cholesterol
27mg
9%
Carbohydrate, by difference
47g
36%
Protein
13g
28%
Vitamin A, RAE
93µg
13%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
56µg
62%
Calcium, Ca
345mg
35%
Choline, total
22mg
5%
Fiber, total dietary
3g
12%
Folate, total
64µg
16%
Iron, Fe
3mg
17%
Magnesium, Mg
47mg
15%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
409mg
58%
Riboflavin
1mg
91%
Selenium, Se
12µg
22%
Sodium, Na
932mg
62%
Water
64g
2%
Zinc, Zn
2mg
25%

Pea Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Pea Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.