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.
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.