Store-bought ravioli is a weeknight lifesaver—tender dough girding plump bellies of cheese, on the table in less than 10 minutes. Pair it with a flavorful sauce and it feels less like a freezer-dive desperation meal and more like something worthy of a round of applause (that’s where “weeknight fancy” comes in). This sauce feels like a small miracle: just blanched peas blended with basil and Parmesan until creamy, fresh, and vegetal. The chile-spiced buttered nuts bring the crunch (and heat) that take the dish to the next level.
Ravioli comes in various-size packages, usually ranging from 8–10 oz. A little more or a little less pasta won’t harm this recipe, so pick up two packages of whichever brand and variation—spinach, cheese, mushroom—you prefer. —Sarah Jampel
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Place one 10-oz. package frozen peas (about 2 cups) in a fine-mesh sieve and place in a large pot of boiling salted water; cook until peas are tender, about 4 minutes. Add 1 cup (lightly packed) basil leaves and cook until just wilted, about 10 seconds. Lift sieve from water to drain peas and basil and transfer to a blender. (Alternatively, you can skip the sieve and use a spider or slotted spoon to fish out the peas and basil.) Reduce heat to medium-low and keep cooking liquid warm.
Add ½ cup finely grated Parmesan, 2 Tbsp. unsalted butter, cut into 4 pieces, and ½ cup cooking liquid to blender and blend, gradually increasing speed to high and adding up to ¼ cup additional cooking liquid as needed, until you have a mostly smooth, fairly loose sauce; season with kosher salt.
Return cooking liquid to a boil over medium-high heat. Add 16–20 oz. fresh (or frozen) ravioli and cook, stirring gently to unstick, until tender, about 5 minutes or according to package directions. Drain carefully; reserve pot.
Meanwhile, melt remaining 2 Tbsp. unsalted butter in a medium skillet over medium-low heat. Add ¼ cup coarsely chopped raw pistachios or walnuts and cook, stirring often, until butter begins to smell toasty and turn brown, about 5 minutes. Transfer to a small bowl. Add 1 tsp. Aleppo-style pepper, finely grate in zest of ½ lemon, and season lightly with salt; mix well. Slice lemon into wedges.
Return cooked ravioli to pot, pour pea sauce over, and stir gently to coat. Using a large spoon, transfer ravioli to plates. Top with more Parmesan and torn basil, then spoon buttered nuts over. Serve with lemon wedges for squeezing over.
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This was just ok in my opinion and I probably won't make it again. I have been making Clair Saffitz' v. similar pasta with peas and mint from last spring on repeat and will stick with that for my quick herby creamy pasta in the future. It does use heavy cream but no butter or nuts so similar health profile but you only use one pot & a bowl. This came together pretty easily but breaking out the blender is more dishes. On another note, anyone else feel BA is recycling recipes lately? Would love more weeknight fancy but something different than last year please!
This was tasty and came together quickly. I did add a touch of garlic and some lemon juice to the pea sauce. Definitely will make again.
I thought this was excellent! The color of my sauce was VIBRANT and appropriate atonement for recent meals that may not have had much green. But the taste & ratios in this recipe were spot on for us. No changes needed, though I was lucky to have some fiddleheads that I tossed into butter with the nuts, making it extra spring-stravagant!
I made this as soon as I could get the basil, and it did not disappoint. I was wary of pulling out my blender so I made the sauce with my immersion blender which worked well and could not have been easier. I think the amount of sauce needed may be subjective, as I disagree with the other reviewer. We had about half the amount of ravioli the recipe called for and used half the sauce, and it was perfect. The next night, we used the remaining sauce (and a fresh batch of the YUMMY buttered nuts) on regular pasta. Also delicious, though lacking the something special that the ravioli brought to the dish. This recipe will be added to the rotation -- it's quite an impressive-looking dish with flavors that play together well. I'm thinking about making the next time I entertain.
Pretty tasty - the sauce makes about twice as much as you need. It also desperately needs a few cloves of garlic thrown in.