Photo by: Photo: Anna Williams; Styling: Anna Last

Ravioli with Peas and Shallots

  • Yield: Makes 4 servings


  • 1 1/2 pounds cheese ravioli (fresh or frozen)
  • 2 tablespoons butter
  • 2 none shallots, thinly sliced
  • 1 none 10-ounce bag frozen peas
  • 1 teaspoon grated lemon zest
  • none Kosher salt and black pepper


Cook the ravioli according to the package directions. Reserve 1/2 cup of the cooking water and drain the pasta.

Meanwhile, heat the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, 2 to 3 minutes.

Add the peas, lemon zest, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the reserved pasta water. Cook, partially covered, until the peas are heated through, 3 to 4 minutes.

Divide the ravioli among bowls and top with the pea mixture.

Nutritional Information

Amount per serving
  • Calories: 621none
  • Calories from fat: 31%
  • Protein: 26g
  • Carbohydrate: 81g
  • Sugars: 9g
  • Fiber: 8g
  • Fat: 21g
  • Saturated fat: 13g
  • Sodium: 1203mg
  • Cholesterol: 107mg

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Ravioli with Peas and Shallots Recipe