In My Kitchen: Creamy Spring Pea and Lemon Cheese Ravioli

This Creamy Spring Pea and Lemon Cheese Ravioli may have a lot of ingredients for a dish that also uses pre-made cheese ravioli, but boy is this sauce worth it.

You’ll be unable to eat ravioli any other way after experiencing this decadent sauce.

You’ll need:

  • 16 oz pre-made cheese ravioli, fresh or frozen
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1/2 cup vegetable broth
  • 1/2 cup dry white wine
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 cup heavy cream
  • Salt and black pepper
  • 1/2 cup grated Parmesan cheese
  • 2 cups frozen peas


  1. Bring a large pot of heavily salted water to a boil. Cook the ravioli according to package instructions. Drain and set aside.
  2. Steam peas in microwave; drain and set aside.
  3. In a large skillet, melt the butter over medium heat. Add the shallot and garlic and cook for 1 minute.
  4. Whisk in the flour and slowly pour in the broth and white wine. Whisk in lemon zest and lemon juice.
  5. Pour in heavy cream and whisk to combine. Season with salt and pepper.
  6. Turn the heat to medium-low and cook for 3 additional minutes, stirring occasionally, until the sauce has thickened a bit.
  7. Stir in Parmesan cheese and peas. Stir in cooked ravioli and toss until all ravioli is coated. Remove from heat.
  8. Serve and enjoy!

Source: Adapted from a recipe by Two Peas and Their Pod

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