Ricotta and Lemon Zest ravioli is one of my favorite Trader Joe’s spring products ($3.49 for an 8.8 oz. package). But the question always is, what kind of sauce should we do? You don’t want to drown out the delicate lemon flavor with a big tomato sauce. So instead, I go with one of my other favorite spring combinations: peas and mint.
The best part is you can grab all the ingredients on one Trader Joe’s run. We’re talking eight ingredients: ravioli, butter, garlic, a shallot, mint, olive oil, a lemon, and parmesan cheese. This recipe uses 1 package of ravioli and serves two, but you could easily double it. Or, if you’d rather have the peas as a side dish, I have an upsized variation here.
One note, the mint will turn black if the pasta is steaming hot, so give it a minute before you top it with the mint.
Peas and mint are one of my favorite spring combinations. It's a fresh compliment to the ravioli and keeps you from drowning out the delicate flavor of the lemony ricotta.
Bring a large pot of water to a boil. Add 2 T. kosher salt. Cook the ravioli, according to package directions. Reserve 1/4 c. pasta water. Drain pasta and arrange it on a plate to serve. Set aside.
Meanwhile, melt butter in a 10-inch nonstick skillet over medium heat. Add shallot and garlic and cook until softened and translucent, about 3 minutes.
Add thawed peas and cook for 2-3 minutes until warmed through, stirring occasionally. Season with salt to taste. Add 1-2 T. pasta water to make the pea mixture a little bit saucy. Drizzle with 1 t. olive oil. Pour the peas over the pasta.
Garnish with the mint, lemon zest and parmesan cheese. Serve.
The mint will turn black if the pasta is too hot, so it's important to give it a minute to cool slightly while you're cooking the peas.