Ravioli with Snap Peas & Mushrooms

Directions

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 zest, lemon pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, until sauce is slightly thickened, about 2 minutes.
3. Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts.