Chef's Recipes

Pea ravioli

Looking for something new? Try this sexy pasta dish.

By Rita Macali
  • Serves 8
  • 1 hr preparation
  • 10 mins cooking plus resting
Pea ravioli
Pea ravioli

“On a visit to Ladro in Fitzroy we ordered a killer ravioli with pea filling. Would Ladro’s chef Rita Macali be willing to share the recipe?”
Stephanie Watson, Mount Lawley, WA

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


  • 80 gm unsalted butter
  • 8 sage leaves, coarsely torn
  • 8 basil leaves, thinly sliced
Pasta dough
  • 500 gm plain flour (3 1/3 cups)
  • 5 eggs, lightly whisked (55gm each)
  • 1 tbsp olive oil
Pea filling
  • 240 gm frozen peas, defrosted (2 cups)
  • 160 gm finely grated Pecorino (2 cups)
  • 100 gm ricotta (½ cup)
  • 40 gm finely grated parmesan (½ cup)
  • 1 egg (55gm)


  • 1
    For pasta dough, using a food processor, process flour and 1 tsp sea salt for a few seconds, add eggs and oil and process until mixture resembles fine crumbs. Turn onto a lightly floured surface, knead into a ball and shape into a log. Cover in plastic wrap and rest at room temperature for 30 minutes.
  • 2
    Meanwhile, for pea filling, using a food processor, process peas until finely chopped. Add remaining ingredients and process until well combined. Season to taste with sea salt and freshly ground black pepper and set aside.
  • 3
    Cut dough into 4 equal pieces. Working with one piece at a time and keeping the others covered, lightly flour and feed dough through the rollers of a pasta machine on the widest setting, folding sheet once or twice and feeding through rollers again until sheet is smooth. Reduce settings notch by notch, feeding sheet through until you reach the last notch and sheet is about 2mm thick. Place sheet on a lightly floured 3cm-square 24-piece ravioli tray cutter (see note), pressing lightly. Place a teaspoonful of filling in each cavity, brush edges with water and top with remaining pasta sheet, pressing gently around filling to seal. Using a rolling pin, start at the centre of the tray and roll in both directions until all ravioli are cut and sealed. To remove ravioli, invert tray and tap gently. Transfer to a baking paper-lined and floured tray and freeze. Repeat with remaining dough and pea filling until filling is used up. Makes about 80 ravioli. Ravioli will keep in a container in the freezer for up to a month.
  • 4
    Bring a large saucepan of salted water to the boil. Remove ravioli from freezer, separate and cook until cooked through (6-8 minutes). Drain, reserving 1 cup of liquid.
  • 5
    Add butter and sage to a frying pan and cook until butter foams (about 1 minute). Add reserved pasta water and bring to the boil. Cook until reduced to a sauce consistency (about 1 minute), then add ravioli and toss gently to combine. Add basil, season to taste and serve.


Chef Rita Macali prefers to freeze her ravioli before cooking as they are easier to handle, but they can be cooked fresh, too. You’ll need to start this recipe a day ahead. Ravioli tray cutters are available from
and other kitchenware shops.

  • Author: Rita Macali