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Ravioli with Peas & Garlic

by Allison Clayton

I find that I enjoy ravioli best when dressed simply with a light coating of butter or oil and the more vegetables (and cheese!) the better. Any vegetable you want will do.

That being said: all hail frozen peas! They’ve bulked up many meals of mine, and here the tradition continues. I love keeping them in my fridge when I just need a little extra something.

If you’re vegan, substitute oil for butter, ditch the Parmesan and use vegan-friendly ravioli. Amp up the garlic to keep that good flavor burst!


– 12 ounce package ravioli, fresh or frozen
– 8 ounces frozen peas, dethawed
– 4 ounces Parmesan, freshly grated
– 2 cloves garlic, minced
– 2 tablespoons butter, unsalted or 2 tablespoons olive oil (I prefer using butter in this recipe)
– Salt & pepper, to taste


  1. In a small pan, heat butter or olive oil over medium-low to medium heat. Add garlic and cook for approximately 1 minute or until soft and fragrant; do not let garlic brown. Remove pan from heat and set aside; do not discard butter or oil! This will be used when tossing the pasta.

  2. In a large pot, bring 6 cups of water to a boil. Add ravioli and boil for two minutes or according to package’s directions. Drain and return to large pot. Immediately toss with garlic butter mixture, peas, and Parmesan. Add salt and pepper, to taste.

  3. Serve immediately, top with more Parmesan, if desired. Serves 3.

Editor's note: We are reposting this review and photos - with modifications - and our thanks to Allison. Please visit her blog at the address below.