Recipe of Award-winning Cheats Pea and Ricotta Ravioli with Rich Tomato Sauce

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, cheats pea and ricotta ravioli with rich tomato sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Cheats Pea and Ricotta Ravioli with Rich Tomato Sauce is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Cheats Pea and Ricotta Ravioli with Rich Tomato Sauce is something that I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook 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. Prepare Tomato sauce:
2. Take 1 tsp oil
3. Prepare 1 large garlic clove (thinly sliced)
4. Get 1 tin tomatoes
5. Get Pinch white sugar
6. Take 1/2 tsp dried basil
7. Prepare 1/2 tsp dried oregano
8. Make ready Pinch chilli flakes
9. Get Salt and pepper
10. Prepare Ravioli:
11. Take 200 g frozen peas
12. Make ready 125 g ricotta cheese
13. Prepare Optional as outside mystery bag [1 lemon, zested]
14. Get 250 g fresh lasagne sheets
15. Get 1 small egg
16. Make ready Salt and pepper
17. Get 200 g 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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