Ravioli with Snap Peas & Mushrooms |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Topped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb lettuce salad and white wine. 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 peel |
1 teaspoon lemon-pepper seasoning |
1/4 teaspoon 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 and stir 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 slightly thickened.
3. Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts. Yield: 8 servings.
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