I’ve been trying different variations of this potato ravioli for months, and I finally hit on a flavor combo I really like. Pesto is just so easy and so flavorful, so that was an easy choice, But I wanted to boost it with more veggies, so I mixed in spinach and peas…it’s all green, right?
My favorite part of this recipe is how the potatoes crisp up when pan-fried. And the ravioli sauce is really creamy and mild, which pairs great with the pesto because it doesn’t distract from it. Hope you like this tasty, grain-free alternative to traditional ravioli. I gobbled it up faster than I’d like to admit.
Pea Pesto Potato Ravioli
Two Servings | Vegan, Grain-Free, Gluten-Free
Prep time: 10 min | Cook and serve time: 20 min
2 large red potatoes
2-1/3 cups frozen peas, thawed
1/2 cup basil
1 cup spinach
1/2 cup pine nuts
2 cloves garlic
3 tablespoons olive oil
1/2 teaspoon salt
1/3 cup cashews
1/2 cup non-dairy milk
- Soak cashews in water for 30 minutes.
- In a food processor, mix 1 cup of peas, basil, spinach, pine nuts, garlic, olive oil, and a 1/4 teaspoon of salt.
- Line small glass with a small Ziplock, and spoon in pesto.
- Seal Ziplock.
- Using a mandolin, cut potatoes into very thin slices. (Use the thinnest setting. See below for tip if some slices don’t come out whole.)
- In a blender, process 1/3 cup of peas, cashews, and non-dairy milk.
Cook and serve:
- Lay out about 20 to 26 potato slices on a cookie sheet or cutting board.
TIP: If some of your potato slices are halfsies, just layer them up a little:
- Cut 1/4-inch off a corner of the Ziplock with the pesto in it, and pipe about 1-1/2 teaspoons of pea pesto into the middle of each slice.
- Place a second slice of potato on top, pressing the edges together. (Again, if any slices came out as halves, layer them with other halves.)
- Pour 1 tablespoon of olive oil into a large skillet on medium-high heat.
- Cook ravioli until browned, 2 to 3 minutes on each side.
- Heat pea cashew sauce in a small saucepan on low heat for just a couple of minutes until warm.
- To serve, scatter most of remaining peas on the bottom of two plates (save some for garnishing).
- Place ravioli on top, then spoon sauce over ravioli. Garnish with peas.