Ravioli With Snap Peas Mushrooms Recipes
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
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
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
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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- Cook the ravioli per package instructions, in a large saucepan. During the last 3 minutes, add the sugar snap peas to the water. When done, drain pasta and snap peas.
- While the pasta cooks, heat the butter in a large skillet over medium-high heat. Once melted, add the mushrooms, shallots and garlic. Cook this until the mushrooms become tender.
- Stir the milk, sage slices, grated lemon peel, lemon pepper, black pepper into the mushroom mixture; bring the ingredients to a boil. Add the 1/2 cup parmesan cheese, reduce heat, and simmer, uncovered, for approximately 2-3 minutes or until sauce has thickened up a bit.
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