Lemon Ravioli in Creamy Pea Sauce

Lemony ricotta ravioli in a pea sauce that's almost embarrassingly simple for how good it is.

  • 4 plates
  • ~20 min

Quick, green, and on the table in twenty minutes. The reason it earns a spot here is the sauce: peas, crème fraîche, lemon and a frankly heroic amount of garlic, blitzed smooth. Four things in a blender. It has no business tasting this good.

Ingredients

  • 550 g frozen peas
  • 125 g crème fraîche
  • 500 g lemon & ricotta girasoli (the sunflower-shaped ravioli)
  • 50 g rocket
  • 2 organic lemons
  • ½ tsp honey

Probably already in the kitchen

  • 4 garlic cloves (the recipe says 2. we double the garlic. always.)
  • 1 tbsp olive oil

Method

  1. Bring two pans of well-salted water to the boil. Tip 300 g of the peas into one pan and cook for about 5 minutes, until tender. Meanwhile, juice 1 lemon and put the juice, the garlic and the crème fraîche in a blender. Drain the cooked peas, add them too, and blend until smooth. Season well with salt and pepper.
  2. Add the remaining 250 g peas to the second pan of boiling water and cook for about 5 minutes. After 1 minute, drop in the girasoli and let it cook alongside. Meanwhile, juice ½ a lemon and mix it in a bowl with the rocket, olive oil, honey, salt and pepper.
  3. Spoon the pea sauce into the middle of 4 plates. Pile the pasta and whole peas on top, then finish with the rocket salad. Serve straight away.

Tip: the sauce is the whole point, and it's just four things in a blender. Make extra. (you'll want it on everything.)