Ricotta and Pea Ravioli with Creamy Tomato Sauce

Cooking Planit


  • 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

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.




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.


Calories per serving:

328 calories

Dietary restrictions:

Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 87g 133%
  • Carbs 83g 28%
  • Saturated 47g 235%
  • Fiber 14g 57%
  • Sugars 28g
  • Monounsaturated 30g
  • Polyunsaturated 5g
  • Protein 59g 119%
  • Cholesterol 260mg 87%
  • Sodium 1,765mg 74%
  • Calcium 1,239mg 124%
  • Magnesium 189mg 47%
  • Potassium 2,016mg 58%
  • Iron 10mg 56%
  • Zinc 7mg 43%
  • Phosphorus 974mg 139%
  • Vitamin A 913µg 101%
  • Vitamin C 64mg 107%
  • Thiamin (B1) 1mg 45%
  • Riboflavin (B2) 1mg 63%
  • Niacin (B3) 8mg 41%
  • Vitamin B6 1mg 50%
  • Folic Acid (B9) 166µg 41%
  • Vitamin B12 1µg 24%
  • Vitamin D 1µg 0%
  • Vitamin E 9mg 47%
  • Vitamin K 167µg 208%
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