Ravioli with Peas, Mint and Pistachio Crumble

Ravioli with Peas, Mint and Pistachio Crumble - my version of Eataly’s Ravioli di Piselli.

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Ravioli with Peas - I must admit that initially, this wasn't a combination that sounded tasty, but then I tried it!!!

Last weekend we went to Eataly, one of my favourite places in LA, I mean seriously, It’s like Disneyland for food lovers especially Italian food lovers. If you ever have the opportunity to visit you must, plus they have locations in Vegas, Chicago, NYC and Boston so you have options. Seriously, if you want to make an amazing dinner that is simple yet so flavourful this is the place to visit. Just the mozzarella alone is worth the drive!

Now after you admire all of the amazing cheese and pasta you absolutely must visit one of the many food options. For us this weekend it was a necessity to have an Aperol spritz and some pasta, so while perusing the menu I was intrigued by their Ravioli di Piselli aka Ravioli with Peas.

So despite being unsure I went for it and let me say - I was instantly in love. Nothing is better than eating a meal and then dreaming of when you can return to have the exact same thing! So needless to say I needed to make a version of this to appease my ravioli needs.

Now while my version is a scaled down it is still super delicious. The Eataly version has pea and mint stuffed ravioli my version is a bit more weeknight friendly with a cheese ravioli and pea “sauce”. You get all of the spring pea flavours without all of the work.

This is a meal that you can whip up in less than 30 minutes yet looks fancy enough to serve at any dinner party. So if you can't run to Eataly tonight make this version - it will meet all of the Peas and Pasta needs you didn't even know you had!

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prep time 15 minutes

cook time 15 hour

total time 30 minutes

servings 4

Ingredients

1/4 cup pistachio

1/4 cup panko

1 cup peas + 1/4 cup

5 mint leaves

6 tbsp salted butter

1 lemon

1/2 tsp salt

pepper to taste

1/4 cup parmesan cheese

1 lb cheese ravioli

Instructions

In a small frying pan combine finely chopped pistachios and panko and cook over medium/high heat until browned - approx. 5 minutes (stir constantly to avoid burning).

Cook ravioli according to directions on the package. Meanwhile, in a food processor place the peas and mint leaves and blend until smooth. Add butter to a large saucepan and allow to melt completely then add in the zest of your lemon, salt, pepper, finely grated parmesan and the pea puree. Whisk until it comes together and is smooth.

Drain the ravioli setting aside 1/4 cup of the pasta water. Whisk the water into the sauce then toss with the ravioli and remaining peas. To serve divide between 4 plates then top with the pistachio crumble.

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