Ravioli with Snap Peas & Mushrooms
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
Topped with the toasty texture and flavors of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb lettuce salad and white wine. This recipe is Diabetic Friendly!
Charlene Chambers Ormond Beach, Florida
Ravioli with Snap Peas & Mushrooms Recipe
Ravioli with Snap Peas & Mushrooms
1 package (20 oz.) refrigerated cheese ravioli
1 lb. fresh sugar snap peas, trimmed
1 Tbsp. butter
½ 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
¼ tsp. white pepper
¼ cup shredded Parmesan cheese
¼ cup hazelnuts, coarsely chopped and toasted
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 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.
Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts. 8 servings
(Recipe for Ravioli with Snap Peas & Mushrooms was on www.tasteofhome.com, 2014)
Speak Your Mind