Project Body Smart | Lemony Ravioli with Peas and Herbs


Lemony Ravioli with Peas and Herbs

A package of high-quality ravioli or tortellini ensures a fast and filling dinner any evening, no matter how time-pressed you are. This recipe, adapted from one in “One Pan, One Meal” by Elena Silcock, eliminates the need for a separate pot for boiling the pasta; the pasta and sauce cook together in a single pan. A simple green salad is all you need to complete the meal. You could easily turn this into a main-dish soup by doubling or tripling the liquid and bouillon cubes and saving half the ravioli or tortellini for another meal. From Atlanta-based food writer and cookbook author Susan Puckett. Serves 4.


  • 1 tablespoon olive oil
  • 2 garlic cloves, grated
  • 1 ½ cups water
  • 1 vegetable or chicken bouillon cube
  • 1 (20-ounce) package ravioli or tortellini (any variety)
  • 8 ounces frozen peas (no need to thaw)
  • ½ cup finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped dill
  • Grated zest and juice of 1 large lemon
  • 2 ounces (about ½ cup) finely grated Parmesan cheese
  • Kosher salt and freshly ground black pepper


  1. In a large skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the water and the bouillon cube, bring to a boil, and stir until dissolved.
  2. Add the ravioli or tortellini, stir gently, cover with a lid, and cook for 3-4 minutes, shaking the pan regularly to keep the pasta from sticking to the bottom.
  3. Remove the lid and add the peas, ¼ cup of the parsley, 1 tablespoon of the dill, lemon zest, and 1 tablespoon of the lemon juice. Toss gently to combine and cook for about 2 minutes, until the peas are bright green.
  4. Add  ¼ cup of the Parmesan and continue to stir gently until the cheese melts into the starchy liquid to form a sauce. Taste and season with more lemon juice, salt, and pepper as desired.
  5. Ladle into bowls or onto plates, and sprinkle each serving with the remaining herbs and Parmesan.

TAGS > , , , , , , , , ,

Sorry, the comment form is closed at this time.