Breadcrumbs

ravioli with snap peas and 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:

    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 until mushrooms are tender. Stir in milk, sage, lemon peel, lemon-pepper, and white pepper; bring to a boil.
    3. Reduce heat; simmer, uncovered, 2 minutes or until sauce is lightly thickened.
    4. Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts.

 

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