Ravioli with peas and tuna in cream is a creamy and flavorful first course, born almost by chance from one of those impromptu lunches with what we had in the pantry. A simple recipe, with few ingredients, that immediately won us over at the first taste. Sometimes the best ideas come just like this: at the last minute, but perfectly successful.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 9 oz ravioli
- 2/3 cup peas
- 2.5 oz tuna in oil
- 3/4 cup cooking cream
- olive oil
- salt
- black pepper
Preparation
To prepare the ravioli with peas and tuna in cream, start with the sauce.
In a pan, add the peas with a drizzle of extra virgin olive oil and a pinch of salt. Cover with a lid and cook for about 10 minutes over medium-low heat; if necessary, add one or two tablespoons of water to prevent them from drying out too much.
In the meantime, in a tall glass suitable for an immersion blender, add the well-drained tuna and vegetable cream. Blend until you get a smooth and homogeneous cream.
Once the peas are cooked, add the tuna cream to the pan, mix well and add another drizzle of extra virgin olive oil. Let it flavor for a couple of minutes, then adjust the salt and sprinkle with ground black pepper.
Cook the ravioli in plenty of salted boiling water following the times indicated on the package. Drain them and transfer them directly to the pan with the sauce.
Gently mix to combine everything well and serve immediately.
Tips
I used frozen peas, but fresh or canned peas are also fine. In the case of canned ones, I recommend cooking them together with the water in the can to keep them more flavorful.
Also see:
Ravioli with Ricotta and Spinach
Pasta with Radicchio and Walnuts
