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Creamy Peas and Pillows

A simple recipe for ricotta and spinach raviloi with peas in a creamy sauce.
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Course: Main
Author: delicious. magazine, July 2011


  • 20 g unsalted butter
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 cup 250ml vegetable stock
  • 300 ml thickened cream
  • cup 50g grated fresh parmesan
  • 500 g packet ricotta and spinach ravioli
  • 2 cups 240g frozen peas
  • 1 tablespoon chives chopped


  • Heat butter in a large frypan over medium-low heat. Add onion and garlic and cook for 6-8 minutes, stirring, until soft. Add vegetable stock and cream, then season with sea salt and freshly ground black pepper. Bring to just below boiling point and cook, stirring occasionally, for 8-10 minutes until the mixture has reduced by one-quarter. Remove the pan from the heat, then fold through the parmesan.
  • Meanwhile, cook the ravioli in salted boiling water according to the packet directions until al dente, adding the peas for the final 2 minutes. Drain.
  • Toss the peas and the ravioli through the creamy sauce. Divide among four bowls, scatter with chives and serve.