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Ricotta, pea and mint ravioli  recipe

Ricotta, pea and mint ravioli recipe

13 ratings

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. See method

  • Serves 4
  • 50 mins to prepare, 10 mins to cook plus chilling
  • 636 calories / serving
  • Vegetarian


  • 300g '00' pasta flour or plain flour, plus extra for dusting
  • ½ tsp salt
  • 3 large eggs
  • 600g frozen peas
  • 250g ricotta
  • 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

Perfect with:

Tesco Finest Premier Cru Brut ChampagneThis IWC award-winning Champagne is the perfect accompaniment to Mother’s Day celebrations. Tesco Finest Premier Cru Brut Champagne
This IWC award-winning Champagne is the perfect accompaniment to Mother’s Day celebrations.

Each serving contains

  • Energy

  • Fat

    26g 37%
  • Saturates

    8g 39%
  • Sugars

    12g 13%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 72.4g Protein 29.3g Fibre 10.9g


  1. Briefly blitz the flour and salt in a food processor. Add the eggs and blitz for 1 min or until it resembles breadcrumbs. Tip out onto a lightly floured surface. Knead for 5-10 mins until you have a smooth, soft dough. Shape into a ball, wrap in clingfilm and chill in the fridge for at least 30 mins.
  2. Meanwhile, boil half the peas for 3 mins. Drain, run under cold water to cool, then drain well. Put in a bowl with 1 tbsp oil and crush with a fork. Stir in the ricotta, chives and chopped mint; season. Cover with clingfilm and chill.
  3. Divide the pasta dough into 4 pieces, wrap 3 in clingfilm and return them to the fridge. On a lightly floured surface, roll out the other piece to 15 x 50cm.
  4. Place 5 heaped teaspoons of filling along a long side of the pasta, with a 2cm border along the edge and about 4cm between each scoop. Fold the pasta in half lengthways over the filling and press down around it. Cut into 5 ravioli and use a fork to seal the edges. Dust with flour and set aside. Repeat with the remaining pasta and filling.
  5. Bring a very large pan of salted water to the boil. Add the ravioli one by one, then the remaining peas. Cook for 4 mins until al dente. Gently drain and return to the pan. Add the remaining oil and the zest; gently toss to coat. Season with black pepper, scatter over the reserved mint leaves and serve with the lemon slices and grated cheese.

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