Ravioli with Snap Peas & Mushrooms

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

Updated: Mar. 09, 2022
Topped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb and lettuce salad and white wine. —Charlene Chambers, Ormond Beach, Florida
Ravioli with Snap Peas & Mushrooms Recipe photo by Taste of Home

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

  1. In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain.
  2. 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, until sauce is slightly thickened, about 2 minutes.
  3. Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts.

Nutrition Facts

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