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
No comment left
Sauce was not the best - lacked flavor.
The sauce on this is too runny for my taste. Next time, I will make this with a roux and use chopped walnuts instead of hazelnuts
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!!
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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.
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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.