Ricotta and Pea Ravioli with Creamy Tomato Sauce

Staff Writer
Ricotta and Pea Ravioli with Creamy Tomato Sauce
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.

 

 

4
Servings
561
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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 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.

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.

Nutritional Facts

Total Fat
27g
42%
Sugar
8g
N/A
Saturated Fat
15g
73%
Cholesterol
97mg
32%
Protein
25g
50%
Carbs
57g
19%
Vitamin A
250µg
28%
Vitamin B12
0.5µg
8%
Vitamin B6
0.3mg
14%
Vitamin C
16mg
26%
Vitamin D
0.3µg
0.1%
Vitamin E
2mg
12%
Vitamin K
32µg
40%
Calcium
423mg
42%
Fiber
5g
21%
Folate (food)
49µg
N/A
Folate equivalent (total)
127µg
32%
Folic acid
47µg
N/A
Iron
4mg
20%
Magnesium
63mg
16%
Monounsaturated
9g
N/A
Niacin (B3)
4mg
20%
Phosphorus
403mg
58%
Polyunsaturated
1g
N/A
Potassium
576mg
16%
Riboflavin (B2)
0.5mg
29.3%
Sodium
748mg
31%
Thiamin (B1)
0.4mg
26.9%
Zinc
2mg
16%

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