Cheats Pea and Ricotta Ravioli with Rich Tomato Sauce
Cheats Pea and Ricotta Ravioli with Rich Tomato Sauce

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, cheats pea and ricotta ravioli with rich tomato sauce. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Cheats Pea and Ricotta Ravioli with Rich Tomato Sauce is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Cheats Pea and Ricotta Ravioli with Rich Tomato Sauce is something that I have loved my whole life. They’re nice and they look fantastic.

Once the tomato paste is fragrant, stir in the canned tomatoes. Stir until well combined, then bring to a boil. Lobster Ravioli with Saffron Cream SauceI Can Cook That.

To get started with this recipe, we must first prepare a few components. You can cook cheats pea and ricotta ravioli with rich tomato sauce using 17 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Cheats Pea and Ricotta Ravioli with Rich Tomato Sauce:
  1. Make ready Tomato sauce:
  2. Get 1 tsp oil
  3. Prepare 1 large garlic clove (thinly sliced)
  4. Make ready 1 tin tomatoes
  5. Prepare Pinch white sugar
  6. Get 1/2 tsp dried basil
  7. Prepare 1/2 tsp dried oregano
  8. Take Pinch chilli flakes
  9. Take Salt and pepper
  10. Take Ravioli:
  11. Make ready 200 g frozen peas
  12. Make ready 125 g ricotta cheese
  13. Prepare Optional as outside mystery bag [1 lemon, zested]
  14. Get 250 g fresh lasagne sheets
  15. Take 1 small egg
  16. Prepare Salt and pepper
  17. Get 200 g tenderstem broccoli

Mix ricotta, egg yolk, Parmesan and bread crumbs, stir in tomatoes and herbs and season with salt and pepper. Sun-dried Tomato and Ricotta Ravioli with Fresh Tomato Sauce. For the sauce: Poach garlic cloves in the cream until tender. Garnish with shaved Parmesan or herbs and serve immediately.

Instructions to make Cheats Pea and Ricotta Ravioli with Rich Tomato Sauce:
  1. Heat the oil in a saucepan with the thinly sliced garlic.
  2. Once the garlic has softened and started turning golden brown, add the tin tomatoes and half of the tin filled with water. Mix and mash the tomatoes down if required.
  3. Add the dried herbs, sugar, chilli flakes and salt and pepper, then simmer on a low/medium heat.
  4. Boil some water and pour half in a large shallow pan and set to medium heat.
  5. Put the peas in a bowl covered with boiling water and microwave for two minutes.
  6. Drain the peas and then blend with the ricotta, lemon zest and a pinch of salt and pepper (adjusting to taste) to make the filling.
  7. OPTION FOR A QUICK OPEN RAVIOLI VERSION - boil the lasagne until cooked, cut each sheet into 3 pieces, place into the bowl with a spoonful of filling then fold the sheet over to create loose ravioli.
  8. For true ravioli continue here: Boil each lasagne sheet in the shallow pan for 2 mins, then remove gently and place on a board.
  9. Pat dry and then cut into 6 pieces.
  10. Spoon a heaped teaspoon of filling onto the smallest 3 pieces. Dab a thin border of egg wash around the filling.
  11. Place the other piece of lasagne sheet over the top and press down around the edges, squeezing the air out as you go.
  12. Let sit whilst you do the other two ravioli. Cut any thin overlaps around the edges, pushing the knife down.
  13. Whilst making the ravioli, steam the broccoli over the sauce until cooked. Coat the broccoli lightly with oil, salt and pepper and pan fry or grill until slightly charred.
  14. Repeat steps 8-12 until you have enough ravioli and have used up all the lasagne sheets.
  15. Cook the ravioli gently for 2 mins in a pan of boiling water.
  16. Serve with the tomato sauce and a grating of parmesan with the broccoli on the side.

These elegant ravioli filled with a light pea and ricotta filling are the perfect way to showcase your new skills and impress your guests. Drain, run under cold water to cool, then drain well. Stir in the ricotta, chives and chopped mint; season. Gennaro Contaldo's classic spinach and ricotta ravioli is a great stuffed pasta for a special occasion. For the sage butter sauce add the stock into a hot pan, then add the butter and get it hot and foaming.

So that’s going to wrap this up with this special food cheats pea and ricotta ravioli with rich tomato sauce recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!