Pea and Mint Ravioli with a Green Goddess Inspired Sauce

Pea and Mint Ravioli with a Green Goddess Inspired Sauce

I know this may sound like a complicated dish but I promise that it isn’t. Not only is it not too complicated but it is delicious and so much fun to make. You could make it on your own on a night when you have some extra time, or with friends and family and make an evening out of it.

I was inspired to give this a go when I had the pea and mint ravioli at The Rising Sun in St. Austell. This was so delicious and decadent that I had to see if I could recreate it with my own twist.

I am going to break this recipe down into three parts. The pasta, the ravioli filling and the green goddess inspired sauce. I make a variety of Green Goddess inspired sauces so you may well see other versions of this in future recipes but I think this one works best for this dish.

For the pasta you will need:

• 100g of flour

• 1 large egg

• A splash of olive oil

• Salt to taste

1. Start off by adding your flour and salt to a bowl and creating a little well in the middle. Crack your egg into this well. If you aren’t that confident with your egg breaking capabilities, crack it into a separate bowl first and make sure you have removed all the shell and then add it to your well.

2. Begin mixing this together. You can use your hands but if you don't want to get too messy you could use a silicone spatula (although getting a bit messy is part of the fun of this recipe so lean into it).

3. As the dough becomes more… dough-y, kneed in a splash of olive oil.

4. Your dough should have a stretchy, malleable consistency, if it feels too dry, add more olive oil, and if it feels too wet, add more flour.

5. Move your dough to a clean counter or chopping board (make sure you flour the surface underneath so it doesn’t stick) and continue kneading. You want your dough to be easy to work with and smooth. I continued working it for around

   10 minutes before I was happy that it had reached this point.

6. You can now roll out your dough. Make sure you lightly flour your surface again and, depending on the material, you may also wish to flour your rolling pin. Try to get it as thin as you can without it breaking. Now, I rubbed a small amount of olive oil over my rolled out pasta dough as it had become slightly dry, and then folded it over twice and rolled it out again. You may skip adding extra olive oil if your dough has maintained its smooth texture.

7. Once you have rolled out your dough (again), cut off the edges so that you have a perfect rectangle. Depending on how much you have to cut off, you could save these to remake this or for another pasta dish.

8. Now, cut this sheet of pasta into smaller rectangles. The size is up to you and how big or small you want your ravioli, however, you need to make sure one side is at least double the length of the other so that you can fold it in half to create the packages (see the image to the right).

9. Set this to the side whilst you make the filling.

Step 8

Now we can begin the ravioli section where I will outline how to make the simple filling for the parcels you have created and how to finish off your ravioli. In case you are feeling a little overwhelmed from the pasta portion of this, I can promise you that was the most complicated part. It only gets easier from here.

For the ravioli filling, you will need:

• 100g of peas (cooked)

• Mint (to taste, I did a small handful)

• A splash of olive oil

• 1 large clove of garlic (adjust to taste)

• Salt and black pepper (optional, add based on personal preference)

1. Boil your peas until cooked (see I said it would get simpler).

2. Whilst they are boiling, you can roughly chop your garlic and mint. They will be going in a blender so you don’t need to be too precise about it.

3. Once the peas are done, add everything to a blender. You can also use a hand held blender if you would like.

4. Once the mixture is completely blended, you can start spooning it into your pasta packages. Spoon 1 teaspoon of the mixture onto one half of the rectangle (see the picture below). It is important that you leave enough room to be able to fold the other half of the pasta over it and crimp down the edges.

5. Now you can fold the pasta over and, using a fork, go around the outside and crimp the pasta together, closing the gaps. The pasta may be slightly dry. If this is the case, you can use some olive oil to help soften it, making it press together better. Instead of olive oil, you could also use some egg wash and then brush this over the ravioli. I did not do this but it is an option if you would like.

6. Now that you have completed your ravioli parcels, you can pop them in the fridge whilst you make the sauce.

Step 4

Step 5

Now for the third and final step. The Green Goddess inspired sauce.

I had so much fun making this dish and I hope you do too, although, it is quite time consuming. I would save it for a day when you don’t have to worry about how long your taking and can just focus on the fun of making it. If you don't have much time but still love the sound of this dish, you can still make this pasta sauce and serve it with either shop bought ravioli, or I would recommend rigatoni (but feel free to use your favourite pasta shape).

For the Green Goddess inspired sauce, you will need:

• 100g of peas (cooked)

• 1 avocado

• A handful of spinach (washed)

• Mint (to taste. I, again, did a small handful)

• 2 large cloves of garlic (adjust to taste)

• A splash of olive oil (optional, this just adds some extra creaminess)

• Black pepper (optional)

1. Boil your peas. You could also have boiled double when making the ravioli filling and have them ready. Consider this a test of whether you read the full recipe before jumping straight into cooking ;).

2. Whilst they are cooking you can roughly chop your mint and garlic and blend them together with the other ingredients. Add in the peas when they are done.

3. Add the sauce to a wok or deep frying pan (if you don’t have a wok, get a wok, they are so useful) and stir on a medium-low heat. Taste your sauce. If you think it needs some salt and more pepper then add those to taste.

4. Whilst this is heating up, you can boil your homemade ravioli or whatever pasta you have selected. Fresh pasta does not take long at all to cook. Depending on how thin you managed to get your pasta sheet dictates how long it will need. I would give it 3-5 minutes to boil and then transfer it into the wok with your pasta sauce for another 2.

5. I always stir a few tablespoons of pasta water into the sauce whilst it boils to make sure it doesn’t get too thick and then let it boil down to my desired consistency once I have added the pasta.

6. Now you can serve (not that you weren’t already). If you want to be extra fancy, serve with some mint leaves, a twist of black pepper or chilli flakes, and some parmesan. You could even drizzle over a little chilli oil for some extra flavour or some pine nuts for the added texture.

And there we have it! I absolutely loved making this, I had so much fun. If you give any part of this recipe a try, make sure to share it with me by tagging me on Instagram @eatingwithlottie. Also share with me how you adapted this recipe to suit you and how you improved upon it!

I hope you enjoy this recipe and have a great time making it!

~Lottie <3