Imagine a plate of delicate ravioli, perfectly cooked and enveloped in a vibrant medley of fresh peas and sweet shallots—an Italian delight that’s sure to impress your family and friends! This "Ravioli with Peas and Shallots" recipe is not only a feast for the eyes but also a quick culinary adventure that can be whipped up in just 30 minutes. Whether you're a busy professional or a culinary novice, this dish promises a burst of flavor that will transport you straight to the heart of Italy. Ready to elevate your dinner game? Let’s dive into this deliciously simple recipe!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 package ravioli
- 1 cup peas, fresh or frozen
- 2 shallots, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt to the water to enhance the pasta's flavor.
- While the water is heating, peel and finely chop the shallots into small, uniform pieces to ensure even cooking and distribution.
- Heat olive oil in a large skillet over medium heat. Add chopped shallots and sauté until they become translucent and lightly golden, approximately 3-4 minutes.
- Add fresh or frozen peas to the skillet with the shallots. Cook for 2-3 minutes, stirring occasionally to prevent sticking and ensure even heating.
- Carefully add the ravioli to the boiling water. Cook according to package instructions, typically 3-5 minutes for fresh ravioli or 5-7 minutes for frozen.
- Once the ravioli are cooked, use a slotted spoon to transfer them directly into the skillet with peas and shallots. Gently toss to combine and coat the ravioli with the vegetable mixture.
- Season the dish with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
- Plate the ravioli, and generously sprinkle freshly grated Parmesan cheese over the top.
- Serve immediately while hot, garnishing with additional Parmesan if desired.
Tips
- Choose the Right Ravioli: Fresh ravioli will cook faster and offer a delightful texture, but frozen options work just as well. Adjust cooking times accordingly based on what you choose.
- Perfectly Season the Water: Don’t skimp on the salt in the boiling water! It’s your chance to infuse flavor into the pasta, so be generous.
- Sauté with Care: When cooking the shallots, keep an eye on them. You want them translucent and lightly golden, not burnt. Stir occasionally for even cooking.
- Don’t Overcook the Peas: If using fresh peas, add them towards the end of cooking to retain their vibrant color and sweet flavor. Frozen peas can be added a bit earlier since they’re already blanched.
- Reserve Pasta Water: If your dish seems dry after combining the ravioli with the peas and shallots, add a splash of reserved pasta water to create a silky sauce.
- Parmesan Perfection: For an extra touch of flavor, consider using freshly grated Parmesan cheese instead of pre-packaged. It melts beautifully and enhances the dish.
- Garnish Wisely: A sprinkle of fresh herbs like basil or parsley can elevate the dish's presentation and add a fresh note to the flavors.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
