Sometimes I feel bad for peas. They have a bit of a bad rap because from the ’50s to the ’80s, they were abused. They were over-boiled, almost into mush, giving kids everywhere a pea complex.
Well, fresh peas are a glorious delicious thing. You don’t have to do much to bring out their sweet, tasty flavor. And they are so versatile.
This pasta dish is the perfect platform for peas to make the comeback they deserve.
Ravioli with Peas and Lemon Butter Sauce RecipePrint
- 8 ounces cheese ravioli
- 3 ounces peas
- 3 tbsp butter
- 1/2 tsp lemon juice
- Parmesan cheese
- Salt and pepper to taste
- Before we begin, let's talk about cooking pasta. It seems simple but most people do it wrong. So here is what you should be doing: for every quarter pound of pasta, you’ll need 1 quart of water. And for every quart of water, you want to add 1 tbsp of salt. Never ever add oil to your water.
- Bring the water to a raging boil. Add in the salt and then add in the pasta. Cook as long as directed by the package of ravioli. While the pasta is cooking, melt the butter in a large frying pan. Add a pinch of salt if the butter is unsalted.
- Add in the lemon juice and the fresh peas. Fresh peas take but a few seconds to cook.
- When the pasta is done cooking, using a slotted spoon, scoop out the raviolis and transfer them directly to the fry pan with the sauce.
- It works best if you can time it so the peas are cooked when the pasta is done. The liquid from the pasta will make the butter sauce even creamier, so don't worry about the raviolis being wet when you add them to the butter.
- Cook everything for a few seconds and then plate with fresh Parmesan cheese and salt and pepper.