Ravioli With Mushrooms And Sweet Peas Recipes

RAVIOLI WITH SNAP PEAS & MUSHROOMS

Ravioli with Snap Peas & Mushrooms image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

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

Steps:

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, until sauce is slightly thickened, about 2 minutes., Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts.

Nutrition Facts : Calories 347 calories, Fat 11g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 470mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

RAVIOLI WITH MUSHROOMS AND SWEET PEAS

Ravioli With Mushrooms and Sweet Peas image

Make and share this Ravioli With Mushrooms and Sweet Peas recipe from Food.com.

Provided by ratherbeswimmin

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 (9 ounce) packages beef ravioli or 2 (9 ounce) packages cheese ravioli
5 tablespoons unsalted butter
2 shallots, minced
12 ounces fresh white mushrooms, thinly sliced
2 cups frozen baby peas, thawed
salt
fresh ground black pepper
1/2 cup grated parmesan cheese

Steps:

Bring a large pot of salted water to a boil.
Add the ravioli; cook according to package directions; drain and set aside.
In a large skillet, melt the butter over med-high heat.
Add in the shallots and mushrooms; cook to brown the mushrooms and evaporate the liquid, about 10 minutes.
Add in the peas and cook for a few minutes to heat them.
Add the ravioli to the skillet, tossing well to combine and heat through.
Season with salt and pepper.
Portion onto shallow plates and sprinkle with cheese; serve immediately.

Nutrition Facts : Calories 265.9, Fat 18.6, SaturatedFat 11.4, Cholesterol 49.2, Sodium 202.2, Carbohydrate 15.5, Fiber 4.5, Sugar 5.9, Protein 11.8

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