Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as RAVIOLI CON RICOTTA DI CAPRA E CREMA DI #PISELLI 🫛

Ravioli with Goat Ricotta and Pea Cream

Name: Ravioli with Goat Ricotta and Pea Cream
Total time: 3600 s
Yield: Serves 2 servings
Ingredients: 1 2/3 cups frozen peas (about 250 grams); 1/2 small onion, finely chopped; 3 fresh sage leaves; 1/4 cup room temperature water (about 60 ml); Extra-virgin olive oil and salt, to taste; 2 medium eggs; 1 2/3 cups all-purpose flour (about 200 grams); 2/3 cup goat ricotta (about 150 grams); 1/4 cup grated Parmesan cheese (about 30 grams); 1 egg; Nutmeg, to taste

Liuba @LiuCookpad

What’s better than homemade pasta? Here’s a recipe with simple ingredients that will satisfy even the most demanding palates. I used goat ricotta, which has a stronger flavor, but you can easily substitute it with cow’s milk ricotta. Give it a try and let me know what you think!

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Ingredients

1 hour

Serves 2 servings

For the sauce:
1 2/3 cupsfrozen peas (about 250 grams)
1/2small onion, finely chopped
3fresh sage leaves
1/4 cuproom temperature water (about 60 ml)
Extra-virgin olive oil and salt, to taste
For the pasta dough:
2medium eggs
1 2/3 cupsall-purpose flour (about 200 grams)
For the filling:
2/3 cupgoat ricotta (about 150 grams)
1/4 cupgrated Parmesan cheese (about 30 grams)
1egg
Nutmeg, to taste

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Steps

1 hour

1

In a saucepan, sauté the onion with 1 tablespoon of olive oil. Add the peas and season with salt. Cook over high heat for at least 5 minutes, then add the sage (chopped with a knife), stir, and continue cooking for another 10 minutes, adding the water as needed. Let cool slightly, then blend everything in a blender until smooth.
2

Meanwhile, make the pasta dough: mound the flour on your work surface, make a well in the center, add the eggs, and knead by hand until you have a smooth, even dough. Cover with plastic wrap and let rest. For the filling, mix the ricotta with the Parmesan, egg, and nutmeg in a bowl. I didn’t add salt because it was already flavorful, but taste and adjust as needed.
3

Roll out the dough, place small amounts of filling at regular intervals, fold the dough over, press to seal and remove any air, and cut out ravioli in your preferred shape until all the dough is used. Place the ravioli on a plate dusted with a little flour to prevent sticking.
4

Warm the pea cream in the saucepan. Meanwhile, cook the ravioli in plenty of salted boiling water for 3 to 4 minutes. Once cooked, use a slotted spoon to transfer the ravioli directly to the sauce and gently toss, adding a small cup of pasta cooking water. Plate and sprinkle with Parmesan before serving.