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.
Cook the ricotta ravioli as per the package directions. Drain.
Place the ravioli in a bowl and spoon the pea mixture over it. Add extra olive oil if desired.
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.
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24 Jun 2012