Spring Pea Ravioli

An explosion of flavors to celebrate spring! 🌱

My sister Michele wrote in our last post that springtime is coming into focus. Judging by the plants leafing out here in Southern California, the birds chirping (one bird family has built a nest on top of our porch light), and longer days coupled with the arrival of daylight savings time, the only thing we’re missing is the official spring equinox. There are really great recipes to cook all year round with ingredients for each season, but spring offers more surprises. Browsing the farmer’s markets this time of year, I often find some uncommon vegetable and go home to look up ideas for cooking with it.

I was at our local farmers market in West Hollywood last week and spotted piles of fresh peas. Now I, like most people, keep a bag of frozen peas in the freezer to use when called for by a recipe, but fresh peas are hard to come by. I started thinking: peas, ricotta, mint, lemon–ingredients that love each other–combined with a bit of something salty: cheese, prosciutto. All of these wonderful flavors together, I concluded, equals spring pea ravioli.

I do think making ravioli is a meditative adventure. We have written many times about my sister and me on a Saturday morning making pasta with our mom. She made ravioli filled with spinach and meat. I think a springtime afternoon is the perfect occasion to make ravioli. Put on some music, get a glass of crisp cold white wine, and crank out some ravioli for your family and friends.

Here’s to springtime 🌱 and friends and warmer weather!

xoxo Joe

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