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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. I serve it with an herb lettuce salad and white wine. —Charlene Chambers, Ormond Beach, Florida
8 ServingsPrep/Total Time: 30 min.


  • 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

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Ravioli with Snap Peas & Mushrooms (continued)

Directions (continued)

  • cheese and hazelnuts. Yield: 8 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.