This week, I am sharing with you a recipe which you can make as simple or as hard as you would like – Ricotta, pea and mint ravioli. So the easier way is to simply purchase a pack of Jodie’s fresh lasagna sheets to make your ravioli – so convenient for when life gets a little hectic with work, housework and the kids! Or, if you are feeling adventurous you could attempt to make your own pasta. Either way this is a scrumptious recipe using some of our winter in-season foods that are ready and available at the market like peas, mint and lemon!  


  • 300g ’00’ pasta flour or plain flour, plus extra for dusting 
  • ½ tsp salt 
  • 3 large eggs (Woodland Valley Farm) 
  • 600g frozen peas (see Everest Farm Bananas for fresh in season peas) 
  • 250g ricotta (Nimbin Valley Dairy or Cheeses Loves You) 
  • 4 tbsp extra-virgin olive oil (Byron Spice Palace) 
  • ½ x 30g pack chives, snipped (Summit Organics) 
  • 30g pack mint, a few leaves reserved to garnish, the rest finely chopped (Summit Organics) 
  • 1 lemon, zested and cut into slices (Jumping Red Ant or Sylva Lining Organics) 
  • hard cheese, to serve (Nimbin Valley Dairy or Cheeses Loves You) 


Step 1: Briefly blitz the flour and salt in a food processor. Add the eggs and blitz for 1 min or until it resembles breadcrumbs. Tip out onto a lightly floured surface. Knead for 5-10 mins until you have a smooth, soft dough. Shape into a ball, wrap in clingfilm and chill in the fridge for at least 30 mins. 

Step 2: Meanwhile, boil half the peas for 3 mins. Drain, run under cold water to cool, then drain well. Put in a bowl with 1 tbsp oil and crush with a fork. Stir in the ricotta, chives and chopped mint; season. Cover with clingfilm and chill. 

Step 3: Divide the pasta dough into 4 pieces, wrap 3 in clingfilm and return them to the fridge. On a lightly floured surface, roll out the other piece to 15 x 50cm. 

Step 4: Place 5 heaped teaspoons of filling along a long side of the pasta, with a 2cm border along the edge and about 4cm between each scoop. Fold the pasta in half lengthways over the filling and press down around it. Cut into 5 ravioli and use a fork to seal the edges. Dust with flour and set aside. Repeat with the remaining pasta and filling. 

Step 5: Bring a very large pan of salted water to the boil. Add the ravioli one by one, then the remaining peas. Cook for 4 mins until al dente. Gently drain and return to the pan. Add the remaining oil and the zest; gently toss to coat. Season with black pepper, scatter over the reserved mint leaves and serve with the lemon slices and grated cheese. 

Recipe and photo can be found at the following website: