Ricotta and Asparagus Ravioli with Green Pea Sauce

Prep Time
Cook Time
1h 15m
Ready In

Recipe: #14260

September 12, 2014

"Ravioli Di Ricotta E Asparagi Con Salsa Di Piselli Recipe by Carla Capalbo. This recipe taste like summer, is very light and delicate. I recommend to boil ravioli as soon as you are done assembling them because the filling is a little bit juicy and it softens the pasta, which could be a problem. Also, I make twice as much sauce. I think what states the recipe is just enough for 3 servings."

Original is 6 servings


  • Serving Size: 1 (275.5 g)
  • Calories 329.4
  • Total Fat - 6.2 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 177 mg
  • Sodium - 297.8 mg
  • Total Carbohydrate - 52.1 g
  • Dietary Fiber - 4.4 g
  • Sugars - 4.7 g
  • Protein - 15.8 g
  • Calcium - 96.5 mg
  • Iron - 3.5 mg
  • Vitamin C - 14.2 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Bring first 4 ingredients to boil in small saucepan. Cook uncovered until peas are just tender, about 3 minutes. Cool slightly. Transfer mixture to blender; puree until smooth (sauce will be thin). Season with salt and pepper. DO AHEAD Can be prepared 6 hours ahead. Cover and chill. Rewarm before using.

Step 2

Cut top 3 inches off asparagus; cut into 1/2-inch lengths. Cook in saucepan of boiling salted water until tender, about 3 minutes. Drain; place in bowl of ice water. Drain; pat dry. Mix cheese and mint in medium bowl. Stir in asparagus. Season with salt and pepper; mix in egg.

Step 3

Place flour in processor. Add eggs. Using on/off turns, blend until clumps of moist dough form (do not process into ball). Turn dough out onto lightly floured work surface; shape into ball. Knead until smooth, sprinkling lightly with flour if sticking, about 3 minutes. Wrap in plastic. Let rest at room temperature at least 20 minutes and up to 2 hours.

Step 4

Cut dough into 8 equal pieces. Cover with plastic wrap. Set pasta machine to widest setting. Flatten 1 dough piece into rectangle; run through machine. Fold in half crosswise (end to end) and run through again. Continue, adjusting machine to narrower settings after every 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is 22 inches long (scant 1/16 inch thick). Place sheet on lightly floured work surface; cover with plastic. Repeat with remaining pasta pieces.

Step 5

Starting 1 inch from 1 short side of 1 pasta sheet, drop ricotta filling by rounded teaspoonfuls down center of sheet, spacing mounds 2 inches apart. Brush pasta edges and between mounds of filling lightly with water. Cover with second pasta sheet, pressing down around filling to eliminate air pockets and to seal. Using fluted pastry wheel, cut pasta between filling, trimming sides to form 2- to 2 1/4-inch ravioli. Repeat with more pasta and remaining filling, making about 36. (Reserve remaining pasta for another use, cutting into shapes and drying on floured work surface.) Place ravioli on floured baking sheet; let dry 30 minutes. DO AHEAD Can be made 6 hours ahead. Cover; chill.

Step 6

Working in 2 batches, cook ravioli in very large pot of boiling salted water until just tender, stirring gently, about 3 minutes. Drain ravioli. Divide hot pea sauce among 6 plates. Top with ravioli. Drizzle with olive oil and serve.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Choose asparagus that is firm and bright green, with no signs of wilting or yellowing.
  • When selecting ricotta cheese, look for one that is creamy but not too wet.

  • Substitute ricotta cheese with cottage cheese - This substitution is great for those looking to lighten up the dish and make it a bit healthier. Cottage cheese has fewer calories and fat than ricotta cheese, so it's a great choice if you're looking to cut down on calories.
  • Substitute asparagus with broccoli - This substitution is great for adding an extra layer of flavor and texture to the dish. Broccoli has a slightly nuttier flavor than asparagus, which can add a nice complexity to the dish. It also has a slightly firmer texture, which can add a nice crunchy texture to the ravioli.

Mushroom Ravioli Substitute 1 pound of diced mushrooms for the asparagus. Simmer the mushrooms in a saucepan with a tablespoon of butter and a pinch of salt for 5 minutes. Drain off any excess liquid, add to the ricotta cheese and mint, and proceed as directed.

Spinach Ravioli Substitute 1 pound of fresh spinach for the asparagus. Steam the spinach for 3 minutes and drain off any excess liquid. Chop the spinach and add to the ricotta cheese and mint, and proceed as directed.

Roasted Garlic Parmesan Potatoes. This dish is a great accompaniment to Ricotta and Asparagus Ravioli with Green Pea Sauce as it provides a delicious and savory side that complements the light and delicate flavors of the ravioli. Roasted garlic and Parmesan cheese give the potatoes a delicious flavor that pairs perfectly with the ravioli.

Roasted Brussels Sprouts with Bacon and Balsamic Glaze: This dish is a great addition to the Ricotta and Asparagus Ravioli with Green Pea Sauce. The Brussels sprouts are roasted until crispy and then tossed with bacon and a balsamic glaze for a sweet and savory flavor. The combination of the savory bacon and sweet glaze pairs perfectly with the light and delicate flavors of the ravioli.


Q: How can I make sure the ravioli don't stick together?

A: When assembling the ravioli, brush the edges and between the mounds of filling lightly with water. To prevent sticking when cooking, cook the ravioli in batches and stir gently.

Q: What type of pasta is best for making ravioli?

A: Fresh egg pasta is the best type of pasta for making ravioli, as it is more elastic and easier to work with than other types of pasta. It also has a richer flavor and superior texture.

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Fun facts:

The green pea sauce in this recipe is very similar to the classic Italian dish called “Piselli alla Romana”, which is a traditional Roman dish that dates back to the 16th century.

The dish was made famous by Italian celebrity chef Carla Capalbo, who is known for her modern twist on traditional Italian recipes.