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Ravioli with Snap Peas & Mushrooms

Ravioli with Snap Peas & Mushrooms
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
8 ServingsPrep/Total Time: 30 min.

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
© Taste of Home 2013

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Ravioli with Snap Peas & Mushrooms (continued)

Directions (continued)

  • and hazelnuts. Yield: 8 servings.
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013