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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 and lettuce salad and white wine. —Charlene Chambers, Ormond Beach, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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 zest
  • 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 zest, 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.
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.
Nutrition 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.

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  • JCV4
    Apr 22, 2020

    This is a quick recipe to put together and tastes great! I love ravioli any way you make it!

  • Nan
    Apr 14, 2018

    Have been making this for about 2 years, my husband loves it. Quick easy recipe, flavors are great. Thanks for sharing your recipe Charlene!!

  • P vinod
    Jan 5, 2018

    Lovely recipe-will want someone to make it asI know little cooking-yummy.

  • NoodleNel
    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.

  • hchambers
    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.

  • DianeC23
    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.

  • krohnmary
    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.

  • KimSteinmetz
    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.

  • 1914skin
    Mar 31, 2016

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

  • TheAcneLady
    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.