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
Ingredients
- 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
Reviews
This is a quick recipe to put together and tastes great! I love ravioli any way you make it!
Have been making this for about 2 years, my husband loves it. Quick easy recipe, flavors are great. Thanks for sharing your recipe Charlene!!
Lovely recipe-will want someone to make it asI know little cooking-yummy.
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.
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.
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.
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.