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–+ servings
5 from 3 votes

Lemon Butter Ravioli with Mint Basil Pea Purée

20 minutes
easy
Serves 5 people
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A shallow bowl featuring yellow cheese ravioli nestled on a vibrant green mint and basil pea purée

Ingredients 

For the Pea Purée

  • 16 oz frozen peas thawed
  • 2 tbsp butter
  • ½ cup heavy cream or pasta water for a lighter option
  • 1 small handful fresh basil
  • 1 small handful fresh mint
  • 2 –3 tbsp olive oil
  • ½ tsp kosher salt
  • black pepper
  • juice of ½ lemon

For the Pasta

  • 20 –24 oz store-bought ravioli or other cheese-stuffed pasta
  • 1 small handful peas for finishing in the sauce

For the Lemon Butter Sauce

  • 6 tbsp butter
  • juice of 1 lemon
  • zest of 1 lemon
  • grated Parmesan to taste
  • reserved pasta water if needed

For Serving

  • olive oil
  • torn basil or mint
  • black pepper
  • lemon zest optional

Directions 

  • Bring a large pot of salted water to a boil.
  • Add the thawed peas to a small saucepan with butter and cream. Warm over medium heat for about 2–3 minutes until the peas are hot.
  • Transfer the peas to a blender with basil, mint, olive oil, salt, pepper, and lemon juice. Blend until completely smooth and silky. Add a splash of warm water or cream, as needed, to help the purée blend easily and achieve a slightly loose, saucy texture. Taste and adjust seasoning.
  • Cook the stuffed pasta according to the package instructions. Before draining, reserve about 1 cup of pasta water as a safety net.
  • In a large skillet, melt the butter over medium heat. Add the lemon juice and lemon zest and let it melt together until fragrant.
  • Transfer the pasta directly from the pot to the skillet. A little pasta water will come with it, which helps start the sauce.
  • Toss the pasta gently in the lemon butter. Add grated Parmesan directly to the pasta and continue tossing so it melts into the sauce.
  • Add a small handful of peas and toss briefly so they warm through without losing their vibrant color.
  • If the pasta looks dry, add a splash of the reserved pasta water until the sauce becomes glossy and lightly creamy.

To Serve

  • Spread the mint basil pea purée across the bottom of a large platter or shallow bowl. Pour the lemon butter pasta directly over the purée. Finish with a drizzle of olive oil, torn herbs, freshly cracked black pepper, and a little extra lemon zest if you like.