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Fresh Pea And Ricotta Ravioli In Lemon Butter
GOTHAMKITCHEN13Ingredients
55Minutes
800Calories
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Description
Peas make a surprisingly decadent filling for this summer ravioli, brightened with fresh lemon zest and cracked black pepper.
Ingredients
US|METRIC
4 SERVINGS
- 3 cups all-purpose flour
- 1 tsp. salt
- 2 Tbsp. extra-virgin olive oil
- 4 eggs
- 1 1/2 cups fresh peas (shelled)
- 1/2 cup low fat ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 tsp. lemon zest
- salt
- 1/2 cup butter (1 stick)
- 1 clove garlic (minced)
- 2 tsp. lemon zest
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Directions
- In an electric mixing bowl with the dough hook attachment, mix flour and salt until combined. Add eggs one at a time. Drizzle olive oil into the mix, and stir until dough becomes a large ball and clings to the hook.
- Remove dough and place on surface sprinkled with flour. Knead until soft and pliable, about 2 minutes (video tutorial here). Wrap ball of dough in plastic wrap or a damp towel and let rest for at least 30 minutes.
- Meanwhile, blanch peas until soft (about 3-4 minutes) and place in a food processor with ricotta, parmesan, lemon zest, garlic, salt and pepper. Blend until smooth. (Note: I had to add about a tablespoon of water to get the consistency I needed). Set aside.
NutritionView More
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800Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories800Calories from Fat360 |
% DAILY VALUE |
Total Fat40g62% |
Saturated Fat20g100% |
Trans Fat |
Cholesterol290mg97% |
Sodium1160mg48% |
Potassium400mg11% |
Protein25g |
Calories from Fat360 |
% DAILY VALUE |
Total Carbohydrate84g28% |
Dietary Fiber6g24% |
Sugars4g |
Vitamin A30% |
Vitamin C40% |
Calcium25% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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