Dairy-Free, Dinners, Gluten-Free, Grain-Free, Vegan, Vegetarian
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Pea Pesto Potato Ravioli

Pea Pesto Potato RavioliI’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.

Happy cooking!

Pea Pesto Potato Ravioli
Two Servings | Vegan, Grain-Free, Gluten-Free
Prep time: 10 min | Cook and serve time: 20 min

Pea Pesto Ingredients

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


  1. Soak cashews in water for 30 minutes.
  2. In a food processor, mix 1 cup of peas, basil, spinach, pine nuts, garlic, olive oil, and a 1/4 teaspoon of salt.
    Pea Pesto
  3. Line small glass with a small Ziplock, and spoon in pesto.
    Pea Pesto
  4. Seal Ziplock.
  5. 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.)
  6. In a blender, process 1/3 cup of peas, cashews, and non-dairy milk.

Cook and serve: 

  1. 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:
  2. 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.
    Pea Pesto Ravioli
  3. 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.)
    Pea Pesto Ravioli
  4. Pour 1 tablespoon of olive oil into a large skillet on medium-high heat.
  5. Cook ravioli until browned, 2 to 3 minutes on each side.
    Pea Pesto Ravioli
  6. Heat pea cashew sauce in a small saucepan on low heat for just a couple of minutes until warm.
  7. To serve, scatter most of remaining peas on the bottom of two plates (save some for garnishing).
  8. Place ravioli on top, then spoon sauce over ravioli. Garnish with peas.


Pea Pesto Ravioli Pea Pesto Ravioli


  1. Pingback: Potato-Crusted Quiche | Pine and Crave

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