Pea Asparagus Ravioli: A vibrant Spring Pasta

This pea-asparagus ravioli is seasonal, fresh and quick making it a perfect terrace lunch or a refreshing but healthy family dinner

The Pea-asparagus ravioli recipe is my take on the fresh spring produce in the UK – it is fresh, light, creamy and by far my favourite al fresco lunch. While pastas with these veggies are traditionally made using Spaghetti or Rigatoni, a ravioli with spring fillings can be a lovely twist.

This pea asparagus pasta packs the freshness of lemon and herbs, the richness of a brown butter sauce and the savouriness of garlic. Adding toasted ravioli to this medley is an icing on the cake. I am not sure if Italians approve of this pasta but I am quite sure that you will, especially on a sunny sping afternoon, as you enjoy this perfection with your family and friends.

A note on the ingredients

For this pea asparagus pasta, I recommend using either sugar snap peas or fresh petit pois. Local farmers’ markets are the best places to source fresh springtime ingredients. However, you might lack the time, the knowledge on how to source or (like me) prefer to get your groceries delivered! In those cases, I recommend resorting to produce from Waitrose & Partners.

If you are like me and love having your groceries delivered, the baby sugar snaps from Waitrose & Partners is just perfect. I also love the Early British Asparagus or the Fine Asparagus for this recipe.

For the ravioli, I used the Dell Ugo Asparagus, Pea and Mozzarella Ravioli. However, I also highly recommend the Basil & Pine Nut Ravioli or the La Famiglia Rana Basil & Pine Nut Tortelloni.

Pea Asparagus Ravioli: what you need

This creamy pasta dish comes together quickly, with just a few ingredients.

(serves 4)

Fresh Ingredients
🔸 150 g asparagus
🔸 150 g sugar snap peas (or 100 g petit pois)
🔸 30 g chopped spincah leaves
🔸 2 banana shallots, finely chopped
🔸 8 cloves purple garlic (or 5 cloves white garlic)

Staples
🔸 600 g ravioli
🔸 ½ cup cream cheese
🔸 1 tbsp butter
🔸 2 tbsp olive oi

Spices & Herbs
🔸 1 green chilli, finely chopped (optional, or de-seed to reduce heat)
🔸 1 sprig thyme
🔸 Salt, to taste

Garnishing
🔸 1 tbsp lemon juice (fresh or seared sorrento lemon slices)
🔸 1 tbsp fresh parsley leaves, finely chopped
🔸 1 tbsp toasted pine nuts
🔸 Few sprigs of basil leaves, hand torn
🔸 2 tbsp chilli oil (optional)
🔸 3 slices of sorrento lemons (optional, or use a squeeze of lemon juice)
🔸 1 tbsp butter (to sear the lemon slices)
🔸 1 tbsp olive oil (to sear the lemon slices)
🔸 2-3 tbsp grated veggie parmesan

Pea Asparagus Ravioli: Addressing Dietary Requirements

Egg-free vegetarian: This pea and asparagus pasta is vegetarian. However, to make it egg-free vegetarian, I recommend using vegan ravioli.

Make it vegan: Use a vegan cream cheese and a vegan parmesan substitute. For a creamy vegan version, I blend:

🔸 Silken tofu + 2 tbsp cashew cream (or 7-8 roasted cashews) + 1 tsp nutritional yeast

My nutritional yeast of choice is this Marigold Engevita Yeast Flakes with added B12

My go-to vegan ravioli option is the Waitrose PlantLiving Creamy Spinach Ravioli.

Make it Nut-free and vegan: Use coconut cream instead of the cashew cream, though this changes the flavor significantly.

Make it gluten-free: Use gluten-free ravioli to make accommodate for any gluten-free needs. The Tesco Free From Spinach and Basil Ravioli is an affordable and easily available alternative.

Pea Asparagus Ravioli Recipe

1️⃣ Sauté the Asparagus

Use a 45° angle to chop the asparagus into 1 inch long pieces. Add ½ tbsp butter to a pan and use gentle heat. As the butter heats, gently sauté the asparagus till you see slight wrinkles on all sides and the asparagus is fork tender. Season with salt and take it off the heat. This should take 6-8 minutes.

2️⃣ Prepare the peas

This step depends on whether you are using sugar snap peas or petit pois.

For Sugar Snap Peas: Use the same pan you used to sauté the asparagus. Add ½ tbsp olive oil and use a low heat. Sauté the sugar snap peas for 3-4 minutes. Season with salt and set aside.

For Petit Pois: Boil the petit pois with some water in your kettle. Drain the water and set the peas aside.

3️⃣ Ready the ravioli

In a pot, bring 1 liter water to a boil. Once the water comes to a boil, add the ravioli and let it simmer for 2-3 minutes (or as per the instructions on the pack).

Retain a cup of the pasta water and drain the rest. Add 1 tsp of olive oil to the ravioli to prevent it from sticking and set it aside.

4️⃣ Prepare the sauce

In a pan, add 2 tbsp olive oil and 1 tbsp butter. Once it heats, add a sprig of thyme, sliced garlic, chopped green chilli and finely chopped shallots. Once the base turns aromatic and the shallots turn soft, take this off the heat.

In a bowl, add cream cheese. Whip it well, add salt to season. Add some pasta water to make a creamy sauce. You can optionally season it with some mixed herbs and dried oregano. Add this sauce to the base and combine well.

5️⃣ Bring the pasta together

Add the ravioli, the sautéd asparagus and the peas to the sauce. Combine well. Adjust consistency with some pasta water, if required.

6️⃣ Garnish and serve

Garnish the pea asparagus ravioli with a squeeze of lemon juice, toasted pine nuts, chopped parsley and basil leaves. Optionally, top with 2 tbsps of grated veggie parmesan and some chilli oil.

Enjoy on the terrace with your friends and family on a sunny spring afternoon with a crisp white wine.

If you loved this spring pasta, try this light version of Pasta Primavera, another spring delight! If you want something more unique and fany for your party, try this creamy and indulgent Walnut Pesto Pasta.

Share your favourite spring pastas in the comments below!