Ravioli with Snap Peas & Mushrooms
Total Time: 30 Minutes
Ingredients
Yield: 6 Servings
-
- 1 pkg (20oz) refrigerated cheese ravioli
- 1 lb fresh sugar snap peas, trimmed
- 1 Tbsp butter
- 1/2 lb 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 tsp rubbed sage
- 1 tsp grated lemon peel
- 1 tsp lemon-pepper seasoning
- 1/4 tsp white pepper
- 1/4 cup shredded Parmesan cheese
- 1/4 cup hazelnuts, coarsely chopped and toasted
Directions:
- 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 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 lightly thickened.
- Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts.