Ricotta, pea and mint ravioli
"Try making pasta from scratch with this smart dinner party dish. These elegant ravioli filled with a light pea and ricotta filling are the perfect way to showcase your new skills and impress your guests."
7.5 / 10
Nutrition per serving:
Percent Daily Values based on a 2,000 calorie diet.
300g '00' pasta flour or plain flour, plus extra for dusting
½ tsp salt
3 large eggs
600g frozen peas
4 tbsp extra-virgin olive oil
½ x 30g pack chives, snipped
30g pack mint, a few leaves reserved to garnish, the rest finely chopped
1 lemon, zested and cut into slices
vegetarian hard cheese, to serve
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