Ravioli With Mushrooms And Sweet Peas Recipes

RAVIOLI WITH SNAP PEAS & MUSHROOMS

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.

RAVIOLI WITH MUSHROOMS AND SWEET PEAS

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.