Steam almost the entire cup of peas for 5 minutes (reserving a little to garnish), transfer the peas into a blender with zucchini, garlic, mint leaves, ricotta, and season with salt and pepper. Blend, adding the oil little by little until you obtain a smooth pesto.
In the meantime, cook the ravioli according to package instructions. Just before straining, loosen the pesto with the pasta cooking water until very creamy, then strain the ravioli and add to a bowl.
Garnish with peas and serve with grated Parmigiano Reggiano.
Steam almost the entire cup of peas for 5 minutes (reserving a little to garnish), transfer the peas into a blender with zucchini, garlic, mint leaves, ricotta, and season with salt and pepper. Blend, adding the oil little by little until you obtain a smooth pesto.
In the meantime, cook the ravioli according to package instructions. Just before straining, loosen the pesto with the pasta cooking water until very creamy, then strain the ravioli and add to a bowl.
Garnish with peas and serve with grated Parmigiano Reggiano.