Ravioli with Snap Peas & Mushrooms Recipe
- 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
- 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 peel, 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. Yield: 8 servings.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Ravioli with Snap Peas & Mushrooms(8)
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Very yummy! Loved the flavor of the lemon with the sage. Sauce was thin, but worked just fine.
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.
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.
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
The sauce was thin but it stuck to the pasta well, very good and fast.
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