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Ravioli with Snap Peas & Mushrooms Recipe

Ravioli with Snap Peas & Mushrooms Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 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.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutritional 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.

Reviews for Ravioli with Snap Peas & Mushrooms

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P vinod
Reviewed Jan. 5, 2018

"Lovely recipe-will want someone to make it as

I know little cooking-yummy."

Reviewed Nov. 10, 2017

"Very good addition to veggie meals. My teenage daughter decided to eat vegetarian, so while the rest of the family enjoys their meat, I try to incorporate two to three vegetarian n meals in the week, I have selections of other thing s she make for herself while I am cooking for the family. This was a hit for all. Si o easy and tassty."

Reviewed Jan. 30, 2017

"This was good. I used half & half and pine nuts as that is what I had on hand. I also added more parmesan cheese to thicken the sauce a bit."

Reviewed Dec. 5, 2016

"Not bad. It tasted good, but the sauce was very thin. I should've added cornstarch to thicken it, otherwise there is no thickening to it at all. The mushrooms and seasoning were good, but the peas must have been out of season. I might skip those if I were to make this recipe again."

Reviewed Apr. 2, 2016

"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."

Reviewed Apr. 2, 2016

"I made this--my husband and I both really liked it. Beautiful presentation. We thought it had great flavor. I halved the recipe."

Reviewed Mar. 31, 2016

"I LOVE sauted mushrooms! If you must critize ..... Be a good little person and keep it to yourself."

Reviewed Jun. 28, 2015

"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."

Reviewed Apr. 18, 2014

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

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."

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