Green filled with green, delicious and elegant. It is a bit of work to do, but well worth it!

Spinach ravioli filled with a pea & pistachio mixture

Serving Size: 2


for the pea and pistachio filling:

  • 200 grams frozen peas, thawed
  • 100 grams pistachio nuts
  • 1/4 cup water
  • 1 tbs. chili oil
  • salt

for the spinach pasta dough:

  • 1 cup semolina flour
  • 2 tbs. oil
  • 1/2 cup spinach puree, 100 grams chopped spinach pureed
  • salt

for the sauce:

  • 250 grams soy cream
  • 1 vegetable bouillon cube
  • 1 tbs. corn starch

Spinach ravioli filled with a pea & pistachio mixture


For the pasta dough:

  1. Cook the spinach with a bit of water and puree.
  2. In a bowl, using a mixer combine the pasta dough ingredients to make a dough.
  3. Wrap in a towel and let sit for 30 minutes.

For the filling:

  1. Puree the thawed peas, oil, water and pistachio nuts together.
  2. Season to taste with salt.

For the sauce:

  1. Put the soy cream in a small sauce pan,
  2. Add the corn starch and vegetable bouillon and mix well to dissolve.
  3. Heat the mixture until it becomes thick.

To assemble:

  1. Roll out the pasta dough on a floured surface.
  2. Place a spoonful of filling for each ravioli and cover with the half of the pasta.
  3. Press ad cut into a ravioli form.
  4. Place the finished ravioli on a plate and continue making the raviolis until all the filling and dough have been used.
  5. Heat a large pot of water to boiling.
  6. Cook the raviolis in the boiling water for a few minutes, until they float.
  7. Heat the sauce.
  8. Serve the ravioli topped with a bit of creamy sauce.


We enjoyed this meal with a white wine, baguette and a lovely fresh salad.