Name: Ravioli with Snap Peas & Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 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

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

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

Instructions

1 In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain.

2 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.

3 Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts.