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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, cheats pea and ricotta ravioli with rich tomato sauce. It is one of my favorites food recipes. For mine, I will 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 is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Cheats Pea and Ricotta Ravioli with Rich Tomato Sauce is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have 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. Take Tomato sauce:
  2. Take oil
  3. Get large garlic clove (thinly sliced)
  4. Take tomatoes
  5. Prepare white sugar
  6. Make ready dried basil
  7. Get dried oregano
  8. Prepare chilli flakes
  9. Get Salt and pepper
  10. Prepare Ravioli:
  11. Make ready frozen peas
  12. Take ricotta cheese
  13. Get Optional as outside mystery bag [1 lemon, zested]
  14. Take fresh lasagne sheets
  15. Make ready small egg
  16. Prepare Salt and pepper
  17. Take tenderstem broccoli
Steps 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.

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