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Pea-Green Ravioli With Cheese Sauce

Fresh mint tastes a million times better than dried, so do try to use it to give this dish the full flavour it deserves.

Image of Pea-Green Ravioli With Cheese Sauce

⅔ quantity Pasta Dough, omitting the oil and water and adding 90ml/6tbsp spinach liquid instead
1 quantity Cheese Sauce

For The Filling:

30ml/2tbsp olive oil
1 onion, very finely chopped
225g/8oz frozen peas
3tbsp chopped fresh mint
1 egg, beaten, for brushing with 2tsp Tomato purée added
Dash of olive oil
Fresh mint sprigs, to garnish


Serves: 6


Keep the fresh pasta dough covered with clingfilm at room temperature and the Cheese Sauce in a saucepan, ready to reheat.

To make the ravioli filling, heat the olive oil in a frying pan and sauté the onion for about 3 minutes, until softened. Add the frozen peas, cover and cook for about 7 minutes, stirring occasionally, until thawed and cooked through. Stir in the fresh mint and remove from the heat. Season with salt and freshly ground black pepper.

Allow the filling mixture to cool slightly, then transfer to a blender or food processor and purée until a slightly coarse texture is achieved. Cool the mixture completely.

To make the ravioli, cut the pasta dough in half. Roll out one half to a rectangle slightly larger than 35 X 25cm/14 X 10 inches. Trim the edges of the dough neatly.

Cover the rectangle with clingfilm to prevent it drying out. Roll out the other half of the dough to the same measurements, but do not trim the edges. Cover with clingfilm.

Place half teaspoonfuls of the filling mixture in lines, spaced about 2cm/¾in apart, all over the trimmed rectangle of pasta dough. Brush the beaten egg lightly in lines around the filling mixture, to make the square shapes of the ravioli.

Lay the other rectangle of dough on top and, starting at one end, seal in the filling by lightly pressing the dough, pushing out any trapped air and gently flattening the filling to make little packets. Using a sharp knife or pastry wheel, cut down and across in lines around the filling to make the square ravioli.

To cook the ravioli, bring a large saucepan to the boil and add the ravioli with a dash of olive oil. Cook for about 5 minutes, stirring occasionally, until tender. Drain and set aside, covered, to keep warm.

Meanwhile, reheat the Cheese Sauce over gentle heat. Serve with the cooked ravioli and garnish with fresh mint.

To make 90ml/6tbsp spinach liquid, cook 225g/8oz fresh chopped spinach leaves, washed and still damp, in a covered saucepan for 5 minutes, stirring frequently. Place the cooked spinach in a sieve and press out as much green liquid as possible. Add a little extra water to make up the quantity, if necessary.

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