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Pea Pesto Ravioli

Scott Duncan, ©2015
Use this quick and simple recipe to get rid of the winter blues by adding some green to your plate.
Prep Time 1 hr 30 mins
Cook Time 10 mins
Total Time 1 hr 40 mins
Course Entree
Cuisine Italian
Servings 4


Pasta Dough

  • 2 C all purpose flour
  • 2 eggs
  • 2 T olive oil
  • 2-3 T water
  • pinch of salt
  • You can substitute prepackaged wonton wrappers if you do not wish to make your own dough. You will need a total of 96 wonton wrappers


  • 1 1/2 C frozen baby peas thawed
  • 1/2 C marscarpone cheese
  • 1 garlic clove rough chopped
  • 12-15 mint leaves
  • salt & pepper to taste


  • 8 T unsalted butter
  • zest of 1 lemon
  • 1 C frozen baby peas thawed
  • 1/2 t salt
  • 1/4 t freshly ground black pepper
  • grated parmesan cheese optional


Pasta Dough

  • In a large mixing bowl, combine flour, eggs, olive oil, and salt.
  • Mix until combined.
  • Add enough water to pull the dough together.
  • Continue kneading for 3 minutes.
  • Form dough into a ball, cover with plastic wrap, and let stand on counter for 1 hour before rolling.


  • Add 1 1/2C thawed baby peas, marscarpone cheese, chopped garlic, and mint leaves to the bowl of a food processor.
  • Pulse into combined and relatively smooth, 6 or 8 pulses.
  • Transfer into a small mixing bowl and cover until needed.

To Assemble Ravioli

  • Working on a lightly floured surface, cut ball of pasta dough into 4 equal pieces.
  • Work with one piece at a time, keeping the remainder covered.
  • Follow manufacturer's instructions to pass dough through pasta roller until you reach thickness level 6. Rolled dough should be approximately 4" x 36".
  • Lay dough horizontally in front of you.
  • Using 1/4 of the mixture, place 1t of filling at a time about 1" up from the bottom edge, and 1" from the left edge.
  • Moving right, repeat this process, spacing the filling about 3" apart, until you have 12 filling mounds.
  • Use a pastry brush to brush the visible dough around the filling with water, which acts as a sealer.
  • Fold the top half of the moistened dough over the filling, meeting the top edge with the bottom edge.
  • Use your fingers to carefully seal all around the filling mounds, making sure to remove any air pockets along the way.
  • Use a knife to cut the ravioli into 12 pieces.
  • (Note: if you are using wonton wrappers instead, place 1t of filling in the middle of 1 wrapper, brush the edges with water, and place a second wrapper on top, sealing the edges, and eliminating any air bubbles.)
  • Move the ravioli pieces to a floured baking sheet, arranging in a single layer, and cover with a towel.
  • Repeat with the remainder of the dough and filling until you have 48 ravioli.
  • At this point, the ravioli can be frozen on the baking sheets, gathered into a freezer bag, and stored for later use.

To Cook

  • Fill a large pasta pot with salted water and begin to heat on the cooktop over medium-high heat.
  • At the same time, place a large pan on a separate burner over low heat.
  • In the cool pan, add lemon zest and butter. The lemon zest will infuse the butter as the pasta water comes to a boil.
  • When the pasta water comes to a boil, reduce to a simmer, and place approximately 12 ravioli into the simmering water.
  • Once the ravioli float to the top, continue to cook for 3 more minutes.
  • Gently drain the ravioli and transfer to the pan with butter sauce.
  • Toss gently.
  • Repeat with the remainder of the ravioli.
  • Once all the ravioli are in the butter sauce, add 1 C thawed frozen peas, and gently toss.
  • Serve with grated parmesan cheese, if desired.