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Mint Pistachio Ravioli
Green Pea Puree

Prep Time:


Cook Time:

25 Minutes


4 Servings


Celebrate Spring

About the Recipe

Mint Pistachio Ravioli is one of most popular pastas. It has bright Mediterranean flavors.


  • 8 oz Package of MDI Girl Mint Pistachio Ravioli

  • 1/2 cup extra-virgin olive oil

  • 3 garlic cloves, thinly sliced

  • 2 cups frozen green peas

  • 1/4 cup loosely packed mint leaves

  • 1/2 cup water

  • 2 tablespoons (or more) fresh lemon juice

  • 1/2 teaspoon (or more) kosher salt

  • Freshly ground black pepper

  • 1/4 cup finely grated Pecorino and 1 table spoon of chopped mint for serving


  • Boil Mint Pistachio Ravioli according to package directions.

Pea Sauce

  • In a small pot over medium-low heat, cook the oil and garlic, stirring occasionally, for 2 to 3 minutes, until the garlic just begins to caramelize. Remove the pot from the heat.

  • Meanwhile, set a large pot of water over high heat. When the water is boiling, add the peas and cook for 2 minutes, then use a slotted spoon to transfer to a blender (we’ll use that water to cook the pasta in just a bit).

  • To the blender, add the garlic and oil, mint, water, lemon juice, and salt; season with black pepper. Blend on high speed until a smooth purée forms. Taste and adjust with salt and lemon juice as needed.

  • Do Ahead: The purée, without the lemon juice, can be made 3 days ahead. Store in an airtight container in the refrigerator. Add the lemon juice the day you're going to serve.

  • Toss ravioli with sauce and garnish with pecorino romano cheese and mint.

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