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Ricotta-Pea Ravioli with Asparagus and Mushrooms

Photo: Randy Mayor; Styling: Mindi Shapiro
Yield 6 servings
00 Flour, or "doppio zero" (double zero), is high-protein Italian flour that's as fine as talcum powder, so it makes an especially silky dough. It's available in many Italian markets, as well as online ( carries it). You can substitute all-purpose flour, but the pasta won't be as finely textured. Use a mandoline or vegetable peeler to shave the asparagus.


  • Filling:
  • 2/3 cup whole-milk ricotta cheese
  • 1/2 cup frozen petite green peas, thawed and coarsely chopped
  • 1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated lemon rind
  • Pasta:
  • 7 1/2 ounces 00 flour (about 1 1/2 cups)
  • 1/4 teaspoon kosher salt
  • 2 tablespoons water
  • 2 large eggs
  • Sauce:
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup finely chopped shallots (about 2)
  • 5 teaspoons chopped fresh chives
  • 1/2 teaspoon chopped fresh thyme
  • 2 (8-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
  • 1 cup fat-free, less-sodium chicken broth
  • 1/4 teaspoon freshly ground black pepper
  • Remaining ingredients:
  • 1/2 pound asparagus, thinly shaved
  • 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese

Nutrition Information

  • calories 363
  • fat 14.6 g
  • satfat 5.5 g
  • monofat 6 g
  • polyfat 1.2 g
  • protein 19.9 g
  • carbohydrate 41 g
  • fiber 8.3 g
  • cholesterol 83 mg
  • iron 4.6 mg
  • sodium 498 mg
  • calcium 249 mg

How to Make It

  1. To prepare filling, combine the first 8 ingredients in a bowl. Cover and refrigerate 1 hour.

  2. To prepare pasta, weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour and 1/4 teaspoon salt in a food processor; pulse 3 times or until blended. With processor on, slowly pour water and eggs through food chute; process until dough forms a ball. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Wrap dough in plastic wrap; refrigerate 30 minutes.

  3. Divide dough into 8 equal portions. Working with 1 portion at a time, pass dough through smooth rollers of pasta machine on widest setting (cover remaining dough to keep from drying). Continue moving width gauge to narrower settings; pass dough through rollers once at each setting, dusting with flour if needed. Lay pasta sheet flat on a lightly floured surface; cover. Repeat procedure with remaining dough.

  4. Spoon 1 1/2 teaspoons filling mixture at about 2-inch intervals along the length of 1 pasta sheet. Moisten edges and in between each filling portion with water; place 1 pasta sheet on top, pressing around filling to seal. Cut pasta sheet into 6 (3 x 3-inch) ravioli, trimming edges with a sharp knife or pastry wheel. Brush excess flour from ravioli. Place ravioli on a lightly floured baking sheet (cover to prevent drying). Repeat procedure with remaining dough portions and filling mixture to form 24 ravioli.

  5. To prepare sauce, heat oil in a large skillet over medium heat. Add shallots and next 3 ingredients (through mushrooms) to pan; cook 8 minutes or until mushrooms are browned and tender, stirring occasionally. Add broth and 1/4 teaspoon pepper; cook 4 minutes or until liquid almost evaporates. Remove from heat; keep warm.

  6. Bring 6 quarts water to a boil in each of 2 large Dutch ovens. Add 12 ravioli to each pan; cook 4 minutes or until ravioli float to the surface. Remove ravioli from water with a slotted spoon. Place ravioli on a tray, making sure they do not overlap; cover and keep warm. Return water in 1 Dutch oven to a boil. Add shaved asparagus; cook 15 seconds. Drain.

  7. Place 4 ravioli on each of 6 plates; top each serving with 1/2 cup sauce and 1/4 cup asparagus. Sprinkle each serving with 4 teaspoons cheese.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit