Pea And Fresh Mint Ravioli Recipe

Name: Pea And Fresh Mint Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces frozen peas, divided; 1/3 cup packed fresh mint leaves plus a few small leaves for garnish; 1 small garlic clove; 1/4 cup whole-milk ricotta cheese; 1 1/2 tablespoons lemon juice; 1/2 teaspoon kosher salt; 1/2 tablespoon extra-virgin olive oil; 8 potsticker or egg roll wrappers (about 6 in. square); 1 large egg, beaten with 2 tbsp. water; 1 small shallot, halved and sliced; 1 tablespoon butter; 1 qt. reduced-sodium chicken broth; 1/2 cup grated parmesan cheese

Servings: persons

8 ounces frozen peas, divided
1/3 cup packed fresh mint leaves plus a few small leaves for garnish
1 small garlic clove
1/4 cup whole-milk ricotta cheese
1 1/2 tablespoons lemon juice
1/2 teaspoon kosher salt
1/2 tablespoon extra-virgin olive oil
8 potsticker or egg roll wrappers (about 6 in. square)
1 large egg, beaten with 2 tbsp. water
1 small shallot, halved and sliced
1 tablespoon butter
1 qt. reduced-sodium chicken broth
1/2 cup grated parmesan cheese

1
Rinse peas briefly with hot water to melt ice crystals. Chop 1/3 cup mint leaves and garlic in a food processor. Add 1 cup peas, the ricotta, lemon juice, salt, and oil and pulse to chop peas.
2
Lay out 4 wrappers. Working with 1 wrapper at a time, spoon a scant 1 tbsp. pea mixture near each corner, about 1/2 in. from edge and from the other spoonfuls. Brush around each mound with egg wash. Lay another wrapper (don't wash with egg) over filled wrapper. Using the side of your hand, press down around filling to seal into 4 mounds and press out any air. Cut between mounds to make 4 ravioli. Pinch edges closed on all sides.
3
In a large, wide pot, saute shallot in butter over medium heat until softened, about 2 minutes, then add broth and bring to a boil. Add remaining 1/2 cup peas and the ravioli and simmer gently until ravioli are cooked and peas are bright green, 3 to 5 minutes. Stir to keep ravioli from sticking.
4
Serve in wide bowls, with mint and parmesan.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces frozen peas, divided, 1/3 cup packed fresh mint leaves plus a few small leaves for garnish, 1 small garlic clove, 1/4 cup whole-milk ricotta cheese, and more.

Yes, Pea And Fresh Mint Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pea And Fresh Mint Ravioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions