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
- 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.
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
Reviews for Ravioli with Snap Peas & Mushrooms
"Very good and definitely would make it again. My husband and I thought the lemon pepper was not our choice. So next time will not add it, otherwise delicious."
"I made this--my husband and I both really liked it. Beautiful presentation. We thought it had great flavor. I halved the recipe."
"I LOVE sauted mushrooms! If you must critize ..... Be a good little person and keep it to yourself."
"The taste is there if you add a little salt and Parmasan cheese to the sauce. The sauce separates, making it watery because of the lemon rind. You have to balance the taste the rind gives the dish with whether or not you can deal with the watery result."
"We love the raviolis with the snap peas and mushrooms, my entire family love it, I will do it again!"
"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."
"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."
"This tasted like a meal from a restaurant! It was delicious!"
"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?"
"The sauce was very thin. This dish didn't have a lot of flavor. My kids would not eat it. Pretty bland."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.