Think spring with this bright, fresh pasta dish. For exceptional seasonal flavor, buy the freshest ricotta, peas, lemons and mint you can find (though frozen peas definitely work in a pinch, too).
1 cup whole milk ricotta cheese
¾ cup shelled fresh green peas
1 lb Armanino Four Cheese Ravioli (1 package)
8 tablespoons unsalted butter (1 stick)
1 teaspoon lemon zest
4 teaspoons lemon juice
4 teaspoons thinly sliced fresh mint leaves, plus additional leaves for garnish
Armanino Grated Parmesan Cheese
Combine ricotta and a pinch of salt in large bowl. Whisk vigorously until light and creamy. Refrigerate until ready to use.
Fresh green peas must be shelled before cooking. Simply snap off the top of the pod and pull the string down the side of the pod. Remove peas and rinse in cold water. Bring a large pot of salted water to boil. Add shelled peas; return to boil. Cook 5 minutes. Remove peas using a small strainer or slotted spoon; set aside. (Omit this step if using frozen peas.) Return water to boil. Cook ravioli as directed on package. Drain, reserving at least ½ cup pasta cooking water.
Melt butter in large skillet on medium heat. Reduce heat to medium-low and carefully add ½ cup pasta cooking water (mixture will spatter.) Simmer 1 to 3 minutes or until reduced and slightly thickened. Stir in lemon zest and juice, mint, and a pinch of salt. Add ravioli and peas; mix gently. Add additional pasta cooking water if needed to create a light sauce.
Divide pasta and sauce among 4 serving dishes. Top each serving with a spoonful of ricotta. Garnish with Parmesan, additional lemon zest, and a few mint leaves. Serve immediately.
Fresh green peas are generally available throughout the summer months. One pound fresh peas in the pod will yield about 2 cups shelled peas. They can sometimes also be purchased already shelled. If using frozen peas, simply rinse under warm water to defrost; add to skillet as directed.