Ravioli with Snap Peas & Mushrooms Recipe

Ravioli with Snap Peas & Mushrooms Recipe Ravioli with Snap Peas & Mushrooms Recipe photo by Taste of Home Rating 4

Topped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. Charlene serves it with an herbed lettuce salad and white wine. —Charlene Chambers, Ormond Beach, Florida

This recipe is:

Healthy

Quick

Diabetic Friendly

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Ravioli with Snap Peas & Mushrooms Recipe
  • Prep/Total Time: 30 min.
  • Yield: 8 Servings
15 15 30

Ingredients

  • 1 package (20 ounces) refrigerated cheese ravioli
  • 1 pound fresh sugar snap peas, trimmed
  • 1/2 pound sliced fresh mushrooms
  • 3 shallots, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon butter
  • 2 cups fat-free evaporated milk
  • 8 fresh sage leaves, thinly sliced or 2 teaspoons rubbed sage
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon grated lemon peel
  • 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 the peas during the last 3 minutes of cooking; drain.
  • Meanwhile, in a large skillet, saute the mushrooms, shallots and garlic in butter until tender. Stir in the milk, sage, lemon-pepper, lemon peel and white pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until slightly thickened.
  • Add ravioli and peas to skillet; heat through. Sprinkle with cheese and hazelnuts. Yield: 8 servings.

Nutritional Facts 1 cup equals 347 calories, 11 g fat (5 g saturated fat), 36 mg cholesterol, 470 mg sodium, 44 g carbohydrate, 4 g fiber, 20 g protein. Diabetic Exchanges: 2-1/2 starch, 1 medium-fat meat, 1 vegetable, 1 fat.

Originally published as Ravioli with Snap Peas & Mushrooms in Healthy Cooking April/May 2011, p51

Tip

Shallot Substitutions

Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Ravioli with Snap Peas & Mushrooms

Ravioli with Snap Peas & Mushrooms Recipe

Ravioli with Snap Peas & Mushrooms

Tell us what you think of this recipe.
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(1-8) of 8 reviews

Reviewed on Apr. 26, 2013 by Cwaz23

Very yummy! Loved the flavor of the lemon with the sage. Sauce was thin, but worked just fine.

Reviewed on May. 15, 2012 by moc2948

Very rare for kids after dinner to comment without asking. "Awesome" I did add a handful of shredded carrots to pasta & peas for color. With salad & fresh bread enough to feed 10. Used extra large mushroom slices for low water content. Sauce was perfect.

Reviewed on May. 10, 2012 by NebrSue

Very good! I added a couple of slices of bacon since some of the reviewers said it was bland, but without any salt the other flavors came through very well. I used regular milk instead of evaporated and might use cream next time as one reviewer suggested. Will also use this as a base recipe and change up the herbs and vegetables.

Reviewed on Apr. 09, 2012 by AmandaTG

It was good. To thicken the sauce, add heavy cream. And to those who says it is bland, think again. Not because the recipe did not say "salt", you will not use salt. Of course without salt anything will be bland. I addes salt & pepper

Reviewed on Aug. 14, 2011 by schield

The sauce was thin but it stuck to the pasta well, very good and fast.

Reviewed on Jun. 29, 2011 by brickit5

This tasted like a meal from a restaurant! It was delicious!

Reviewed on Apr. 20, 2011 by nesta85way

Given that this is the only type of review here, beware. Not only was the sauce thin, it didn't taste good. We washed it off and used spaghetti sauce. Should have known. Who wants sauted mushrooms, anyway?

Reviewed on Apr. 07, 2011 by mjlouk

The sauce was very thin. This dish didn't have a lot of flavor. My kids would not eat it. Pretty bland.

 
 

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