Ricotta and Pea Ravioli with Creamy Tomato Sauce Recipe
Daily Value: 16%
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||41µg||10%|
|Fatty acids, total monounsaturated||8g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
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.
- 1 clove garlic, minced
- 1/2 cup basil, julienned
- 1/4 cup flour
- 1/3 cup grated Parmesan cheese
- 1 cup ricotta cheese
- 2/3 cup 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
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.
Recipe DetailsServings: 4
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