Ricotta Ravioli with Peas

Ricotta Ravioli with Peas


1 person made this

This is a simple recipe for a light and healthy lunch or dinner. The pre-made ricotta ravioli is served with a pea, eschalot and celery sauce.

Serves: 4 

  • 1 eschalot, chopped finely
  • 2 cloves garlic, chopped finely
  • 2 stalks celery, chopped finely
  • 4 tablespoons olive oil
  • 300g frozen peas, cooked
  • 375g packet fresh ricotta ravioli

Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

  1. In a saucepan on low to medium heat, cook the eschalot, garlic and celery in the olive oil until the eschalot is translucent. Add the cooked peas and stir until hot.
  2. Cook the ricotta ravioli as per the package directions. Drain.
  3. Place the ravioli in a bowl and spoon the pea mixture over it. Add extra olive oil if desired.

Recently Viewed

Reviews (1)


This is a really easy recipe, but it tastes amazing. It also works well with finely chopped mint or basil. For dinner, serve with a salad and crusty bread. - 24 Jun 2012

Write a review

Click on stars to rate