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Ravioli with Snap Peas & Mushrooms

Topped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb and lettuce salad and white wine. —Charlene Chambers, Ormond Beach, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

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 zest
  • 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

  • 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 zest, 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.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 cup: 347 calories, 11g fat (5g saturated fat), 36mg cholesterol, 470mg sodium, 44g carbohydrate (11g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2-1/2 starch, 1 medium-fat meat, 1 vegetable, 1 fat.

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Reviews

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Average Rating:
  • Jody
    Nov 5, 2020

    Sauce was not the best - lacked flavor.

  • Candee
    Sep 5, 2020

    The sauce on this is too runny for my taste. Next time, I will make this with a roux and use chopped walnuts instead of hazelnuts

  • JCV4
    Apr 22, 2020

    This is a quick recipe to put together and tastes great! I love ravioli any way you make it!

  • Nan
    Apr 14, 2018

    Have been making this for about 2 years, my husband loves it. Quick easy recipe, flavors are great. Thanks for sharing your recipe Charlene!!

  • dimundy
    Feb 11, 2018

    No comment left

  • P vinod
    Jan 5, 2018

    Lovely recipe-will want someone to make it asI know little cooking-yummy.

  • NoodleNel
    Nov 10, 2017

    Very good addition to veggie meals. My teenage daughter decided to eat vegetarian, so while the rest of the family enjoys their meat, I try to incorporate two to three vegetarian n meals in the week, I have selections of other thing s she make for herself while I am cooking for the family. This was a hit for all. Si o easy and tassty.

  • gina.kapfhamer
    Mar 16, 2017

    No comment left

  • hchambers
    Jan 30, 2017

    This was good. I used half & half and pine nuts as that is what I had on hand. I also added more parmesan cheese to thicken the sauce a bit.

  • DianeC23
    Dec 5, 2016

    Not bad. It tasted good, but the sauce was very thin. I should've added cornstarch to thicken it, otherwise there is no thickening to it at all. The mushrooms and seasoning were good, but the peas must have been out of season. I might skip those if I were to make this recipe again.