Homemade ravioli filled with fresh cheese, peas and walnuts (+ easy peasy pea balls)

Homemade fresh ravioli is easier to make than what most people believe. If you want to give it a try for the first time, this is a cool recipe to start with. But even for the experienced pasta makers, I believe this recipe is an interesting alternative to the delicious classic fillings. And if you just find all this too complicated, scroll down and check out my easy peasy pea balls recipe. 

For 2-3 servings (10 ravioli) you will need:

For the dough:
200 gr of flour
1 egg
1 teaspoon of salt
1 tablespoon of olive oil
1/2 glass of water

For the filling:
50 gr of peas
1 small onion
1 tablespoon of olive oil
1 teaspoon of lemon juice
1/2 glass of water
100 gr of fresh anthotyros or ricotta
30 gr of grated cheese
30 gr of shelled walnuts
freshly ground pepper

For the sauce:
200 ml of milk cream
2 tablespoons of Greek yogurt
1 teaspoon of butter
20 gr of grated cheese
freshly ground pepper


First prepare the dough. Put the flour into a bowl and mix it with the salt. Create a hole in the center and add the egg, the olive oil and a bit of water. Start working the dough with your hands and continue adding water until all ingredients are well incorporated. When it's ready, the dough should be medium-hard and quite elastic. Form a ball, cover it with a clean towel and let it rest for 30 minutes.

Now start preparing the ravioli filling. Heat the olive oil in a small pot. Chop the onion and saute it for 2-3 minutes. Add the peas, some salt and pepper, a few drops of lemon juice and stir for 2 more minutes. Add the water and let the peas boil at low heat for 15 minutes. When ready, let them cool for a while. Then mash them with a fork, add the fresh and the grated cheese, the walnuts crushed and mix.

Next prepare the ravioli. Dust a surface with some flour and start working the dough with your hands, until it becomes elastic and easy to work. Using a rolling pin, roll out the dough to make a fine sheet. Cut the sheet into two equal parts, one for the bottom and one for the upper part of the ravioli. Place a teaspoon of filling at equal distances on the bottom sheet. You should make about 10 big ravioli.

Cover with the other sheet and softly press down around the filling to remove the trapped air. With a knife or a wheel cutter, cut the dough into squares, leaving at least one finger of distance from the filling end. Dust the ravioli with flour to make sure they won't stick together.

In a small pot prepare the sauce. Heat the cream, add the yogurt, the cheese, freshly ground pepper and stir. Turn off the heat, add the butter and stir until it melts. Leave apart and boil the ravioli.

Heat plenty of water in a deep pot. When it starts boiling, add some salt and a few drops of olive oil. Add the ravioli and let them boil for 4-5 minutes. When ready, take them out with a slotted spoon and put them directly into the yogurt sauce. Stir softy for 1 minute and serve hot with crushed walnuts and grated cheese on top.

Extra recipe: easy peasy pea balls

If making homemade ravioli sounds too complicated, or even if you have some ravioli filling left from the previous recipe, there is an easy and fast idea to make a delicious appetizer.

Use the mix of peas, cheese and walnuts from the previous recipe to form small balls.

Dust them with flour, roll them into a lightly beaten egg and cover them with dry breadcrumbs. Heat some olive oil and fry the pea balls until the get a golden color. Enjoy!


  1. Buonissime ricette Maria, i ravioloni sono fantastici e le polpette proprio perfette! Che fame!!! :) Un abbraccio dall'Italia :)

    1. Che onore! Un commento del genere da una esperta come te. Magari presto cucineremo insieme. Bacio!