Ravioli with Snap Peas & Mushrooms Recipe: How to Make It

Ravioli with Snap Peas & Mushrooms Recipe: How to Make It

www.tasteofhome.com

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...

Keywords

  • snap peas and mushrooms
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Cooking tools:

  • Microplane
  • Grater
  • Pot
  • Colander
  • Skillet
  • Saucepan
  • Baking sheet
  • Oven
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Tongs
  • Measuring spoon
  • Measuring cup
  • Serving bowl
  • Plate

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

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