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

Ravioli with Snap Peas & Mushrooms Recipe

Publisher Photo
Topped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb lettuce salad and white wine. —Charlene Chambers, Ormond Beach, Florida
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

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 peel
  • 1 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon white pepper
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup hazelnuts, coarsely chopped and toasted

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.

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 peel, lemon-pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until sauce is slightly thickened.
  3. Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts. Yield: 8 servings.
Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Originally published as Ravioli with Snap Peas & Mushrooms in Healthy Cooking April/May 2011, p51

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.

Full-Bodied White Wine

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

Reviews for Ravioli with Snap Peas & Mushrooms

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 18, 2014

"We love the raviolis with the snap peas and mushrooms, my entire family love it, I will do it again!"

MY REVIEW
Reviewed Jan. 4, 2014

"I loved this pasta dish. I really enjoyed the uniqueness of the sugar snap peas. The sauce was too thin for my liking, so I added a couple of teaspoons of corn starch to thicken it up and it turned out perfect."

MY REVIEW
Reviewed Apr. 26, 2013

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

MY REVIEW
Reviewed May. 15, 2012

"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."

MY REVIEW
Reviewed May. 10, 2012

"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."

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