Ravioli with Split Pea Sauce 

Ingredients (4 servings)

For the sauce

• 1 cup dried split peas (green or yellow), rinsed

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 medium carrot, diced

• 1 stalk celery, diced

• 3 cups vegetable or chicken broth (plus more as needed)

• 1 bay leaf

• 1 tsp dried thyme (or 1 Tbsp fresh)

• ½ tsp smoked paprika (optional, adds depth)

• ½ cup cream, half-and-half, or coconut cream

• 2 Tbsp butter or olive oil

• Salt and black pepper to taste

• 2–3 Tbsp grated Parmesan (optional but delicious)

For the pasta

• 1 lb (450 g) cheese ravioli, mushroom ravioli, or spinach ricotta ravioli (fresh or frozen)

• Salt for boiling water

• Extra Parmesan for serving

• Fresh herbs (parsley, basil, or chives)

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Instructions

1. Cook the Split Peas

1. In a pot, combine split peas, broth, bay leaf, thyme, carrot, and celery.

2. Bring to a boil, then reduce to low heat.

3. Simmer 35–45 minutes or until peas are very soft and beginning to fall apart.

4. Remove the bay leaf.

(If peas still seem thick, add a splash of broth or water.)

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2. Build the Flavor Base

1. In a separate pan, heat butter or olive oil.

2. Sauté chopped onion over medium heat until soft and golden, about 6–8 minutes.

3. Add garlic and smoked paprika; cook 1 minute more.

4. Combine this sautéed mixture with the cooked split peas.

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3. Purée (Optional)

You can leave the sauce rustic and chunky or purée until silky:

• For smooth sauce, blend using an immersion blender.

• For chunkier sauce, mash lightly with the back of a spoon.

Add the cream (or coconut cream) and Parmesan. Season generously with salt and pepper.

Simmer another 5–10 minutes until thick and velvety.

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4. Cook the Ravioli

1. Bring a large pot of salted water to a boil.

2. Add ravioli and cook according to package instructions (usually 3–5 min for fresh).

3. Reserve about ½ cup pasta water, then drain.

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5. Combine

In a large skillet, gently toss the hot ravioli with the split pea sauce.

• Add a splash of pasta water if you want a thinner, silkier sauce.

• Taste and adjust seasoning.

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Serving Suggestions

Top each plate with:

• Fresh herbs (parsley or basil)

• Extra Parmesan

• A swirl of olive oil

• Cracked black pepper

• A squeeze of lemon for brightness (optional)

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Optional Add-Ins

Vegetables:

• Wilted spinach

• Roasted mushrooms

• Peas or asparagus tips (for a green version)

Proteins:

• Crispy pancetta

• Grilled chicken

• Sautéed shrimp

Flavor boosters:

• Pinch of cayenne

• A little nutmeg

• Truffle oil drizzle

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Storage

• Sauce keeps 3–4 days in the fridge.

• Reheat gently with a splash of broth or water.

• Ravioli is best cooked fresh.

ANOTHEER RECIPES

nice French Pea sauce recipe to try ! 

Ingredients 

 * 1 quart fat-skimmed chicken broth 

 * 1 1/3 cups dried yellow split peas 

 * 2 packages (9 oz. each) cheese-filled ravioli or tortellini 

 * 3 dried hot chilies (2 in. long) 

 * 1/2 teaspoon olive or salad oil 

 * 2 teaspoons minced garlic 

 * 1 teaspoon cumin seed 

 * 1 quart baby spinach leaves (about 1/4 lb.), rinsed 

 * 1/2 cup red cherry tomatoes (about 1 in.), rinsed and halved 

 * 1/2 teaspoon turmeric 

 * Salt and fresh-ground pepper 

 INSTRUCTIONS 

 1. In a 3- to 4-quart pan over high heat, bring broth and split peas to a boil; cover, reduce heat, and simmer until peas fall apart, about 50 minutes. 

 2. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil; add ravioli. Stir occasionally until pasta is tender to bite, 4 to 6 minutes; drain. 

 3. Meanwhile, transfer split pea mixture to a blender or food processor; whirl until smooth. 

 4. Remove and discard stems from chilies; shake out and discard seeds. Wipe the 3- to 4-quart pan dry. Add chilies, oil, garlic, and cumin; stir over medium-high heat until garlic is lightly browned, about 1 minute. 

 5. Pour split pea purée into pan with chili mixture. Add spinach, tomatoes, and turmeric; stir just until steaming. 

 6. Add drained ravioli to sauce and mix gently. Spoon equally into wide bowls. Add salt and pepper to taste. French Pea Sauce....

Ravioli with Split Pea Sauce Video :

French Pea Sauce

French Green Pea Sauce (Sauce de Petits Pois)

🌿 Overview

French Green Pea Sauce, known in French cuisine as Sauce de Petits Pois, is a bright, velvety purée made from tender green peas, butter, shallots, and cream. It’s a classic French accompaniment that embodies both simplicity and refinement — light yet flavorful, smooth yet deeply comforting.

The sauce’s character lies in the natural sweetness of the peas, elevated by a touch of butter, a whisper of garlic, and the soft perfume of herbs like mint, parsley, or tarragon. Traditionally, it’s served alongside roasted meats, grilled fish, or sautéed vegetables, but it also makes an elegant base for modern vegetarian plates such as Golden Eggplant with French Green Pea Sauce.

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🧂 Ingredients (Makes about 1½ cups)

• 1 cup fresh or frozen green peas

• 1 tablespoon butter

• 1 small shallot, finely minced

• 1 clove garlic, minced (optional, for depth)

• ½ cup vegetable or chicken stock

• ¼ cup heavy cream (or milk for a lighter version)

• 1 teaspoon lemon juice

• 1 tablespoon fresh herbs, finely chopped (mint, parsley, or tarragon — or a mix)

• Salt and white pepper, to taste

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🔪 Preparation

Step 1 — Sauté the aromatics

In a small saucepan, melt the butter over medium heat until it foams lightly. Add the shallot and cook gently for about 2 minutes, until soft and translucent (not browned). If using garlic, stir it in and cook for another 30 seconds, just until fragrant.

Step 2 — Cook the peas

Add the peas and stock, and bring the mixture to a gentle simmer. Cook for about 4–5 minutes (a little longer if using fresh peas) until tender and bright green.

Step 3 — Blend to perfection

Transfer the contents of the pan to a blender or use an immersion blender. Purée until completely smooth and creamy. Add the cream, lemon juice, and herbs, then blend again. Adjust the thickness by adding a spoonful of warm stock if needed.

Step 4 — Season and finish

Return the sauce to low heat. Taste and season with salt and white pepper. Keep warm — do not let it boil, or it may lose its color and freshness.

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🍽️ Serving Suggestions

• With vegetables: Spoon over grilled eggplant, roasted asparagus, or steamed artichokes.

• With fish: Ideal for delicate white fish (like cod, halibut, or sole) or seared scallops.

• With poultry: Complements roasted chicken, duck breast, or turkey medallions.

• With pasta or gnocchi: Toss lightly with fresh pasta for a spring-green twist.

For presentation, drizzle a little olive oil or swirl in a touch of extra cream before serving.

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💡 Chef’s Notes

• For a restaurant-smooth texture, pass the blended sauce through a fine-mesh sieve before reheating.

• If you prefer a vegan version, replace butter and cream with olive oil and oat cream (or coconut milk for a more floral flavor).

• The herbs define the tone of the sauce:

  • Mint adds freshness and a sweet aroma.

  • Tarragon gives an elegant, slightly anise-like depth.

  • Parsley provides brightness and balance.

• The lemon juice is essential — it lifts the sweetness of the peas and keeps the flavor light and refined.

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❤️ Why It Works

This French Green Pea Sauce embodies the philosophy of classic French cooking: simple ingredients elevated through care and balance. Every component — butter, cream, herbs, and lemon — exists to highlight the star ingredient, the pea. Its color alone brings a sense of joy to the plate, while its flavor offers gentle sweetness and freshness.

Delicate, silky, and full of springtime charm — this sauce turns any dish into a taste of the French countryside.

French Pea Sauce Video: