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Ravioli with Snap Peas & Mushrooms

Servings: 8 / Total Time: 30 mins

3/31/2021, noon

Ravioli with Snap Peas & Mushrooms Servings: 8 / Total Time: 30 mins

Ingredients:

• 1 package (20 ounces) refrigerated cheese ravioli

• 1 pound fresh sugar snap peas, trimmed

• 1 tablespoon butter

• 1/2 pound sliced fresh mushrooms

• 3 shallots, finely chopped

• 2 garlic cloves, minced

• 2 cups fat-free evaporated milk

• 8 fresh sage leaves, thinly sliced or 2 teaspoons rubbed sage

• 1 teaspoon grated lemon zest

• 1 teaspoon lemon-pepper seasoning

• 1/4 teaspoon white pepper

• 1/4 cup shredded Parmesan cheese

• 1/4 cup hazelnuts, coarsely chopped and toasted

Directions:

• In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain.

• Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender. Stir in milk, sage, lemon zest, lemon pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until sauce is slightly thickened.

• Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts.

Ravioli with Snap Peas & Mushrooms Recipe photo by Taste of Home