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)
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