Who says sauces have to always be tomato (red) or cream based! This light and bright green pea sauce will complement any Pasta dish, but is especially good with this Ravioli, and with a hint of cream and mint it shouts "Spring"!
small handful of small mint leaves, finely chopped, keep a few tiny leaves aside
juice of half a lemon
salt & pepper to taste
Bring a large pot of water to the boil for the pasta. Put the vegetable stock into a smaller pot and bring to the boil, add the peas and reduce to a simmer. Simmer for 3-4 minutes until the peas are tender and remove from the heat. Add the creme fraiche (or cream or yoghurt) to the peas and stock, and stir. Then add in the chopped mint and the lemon juice. Season to taste with salt & pepper.
Once the pasta pot is boiling add a generous handful of salt and the Ravioli - cook for 8-10 minutes until al dente.
While the pasta is cooking, use a whizz stick, or blender, or food processor, to blend the pea and stock mixture until it is a thin smoothie consistancy. Drain the pasta well once it is cooked and stir through the bright green pea sauce. Garnish generously with grated parmesan and dot with the tiny mint leaves. Serves 2-3