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homemade ravioli with mascarpone and sweet peas

This recipe makes 12 ravioli (4-6 per serving) and a simple sauce for one. The sauce is really easy to increase if you want to make it to go with all of the ravioli at the same time. If not, the remaining ravioli will keep well in the freezer, dusted with a little flour and placed in a container or a freezer bag on a single layer.

1 recipe homemade pasta*

Mascarpone and Sweet Pea Filling

1/2 cup fresh peas, removed from pods

8 ounces mascarpone cheese
1/4 cup Parmigiano-Reggiano, plus extra for serving

Salt, to taste

Freshly ground black pepper


Sweet Pea Cream Sauce
1 tablespoon unsalted butter
1/2 shallot, thinly sliced 

Salt, to taste

Freshly ground black pepper

1 tablespoon white wine
3-4 tablespoons heavy cream

1/4 cup fresh peas, removed from pods

1-2 ounces Parmigiano-Reggiano, finely grated, for serving

Fresh pea greens or pea shoots, for garnish, optional

1. Bring a pot of water to boil. Add peas (3/4 cup total) and blanch for 3-4 minutes, until color is bright green. Remove with a slotted spoon and place in a bowl of ice water to cool. Drain and transfer 1/2 cup of peas (reserve remaining 1/4 cup for sauce) to a food processor and chop into small pieces. Transfer to a medium bowl. Add mascarpone and Parmigiano-Reggiano and season with salt and pepper. Toss together to combine and set aside.

2. Lay one sheet of pasta dough out on counter. Using a tablespoon, place 3 dollops of mascarpone mixture on pasta, leaving plenty of room between each one. Using a pastry brush, lightly brush outsides of dough and around each filling with water to seal dough. Carefully place second sheet of pasta dough evenly over top of first. Using a cookie cutter, or glass, cut out rounds of dough, making 3 raviolis. Gently press around entire ravioli with a finger or a fork to seal dough. Repeat with remaining dough and filling, making 12 ravioli total. Dust a baking pan with a little bit of flour and place 4-6 ravioli on pan in a single layer. Transfer to freezer until ready to use (wrap up extra ravioli for later use).
3. Bring a large pot of salted water to a boil.

4. Make sauce. In a medium sauté pan, heat butter over medium heat. Add shallots and cook until softened, about 5 minutes. Season with salt and pepper. Add wine and cook for 1-2 minutes. Add heavy cream and peas and bring to a boil. Reduce heat to low and simmer until sauce is thickened.

5. Add raviolis to water and cook for 3-4 minutes (raviolis will float to surface when done). Transfer raviolis to sauce and add 2-3 tablespoons pasta water to sauce. Gently swirl sauce to combine pasta water. Cook for 1-2 minutes. Transfer ravioli and sauce to a plate and top with Parmigiano-Reggiano and garnish with pea greens or pea shoots (if using). Serve warm.

Serves 1.

*When making the pasta for ravioli, I like to go to setting 6 on the pasta machine for a slighter thinner pasta since I am using two layers of it.

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4 responses to homemade ravioli with mascarpone and sweet peas

  • I rarely cook with mascarpone cheese, but this recipe sounds so delicious and fresh I’m tempted to get all the ingredients this weekend and whip this up!

    • I honestly don’t cook with it that often either but this recipe is a must to try! It’s amazingly delicious…the fresh peas totally make it! Go get the ingredients and let me know how it comes out! :)

  • Well this sounds just lovely. And I’d totally forgotten how delightful fresh sweet peas were. Hello spring!

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