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Ravioli w/ Snap Peas & Mushrooms

Source of Recipe

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Ravioli w/ Snap Peas & Mushrooms

Healthy Cooking April/May 2011
12 reviews rate this recipe 4 of 5 stars.
Exchanges
Prep/Total Time: 30 min.
Yield: 8 servings.

Topped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb 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 peel
• 1 teaspoon lemon-pepper seasoning
• 1/4 teaspoon white pepper
• 1/4 cup shredded Parmesan cheese
• 1/4 cup hazelnuts, coarsely chopped and toasted

Directions:
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 peel, lemon pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until sauce is slightly thickened.

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

Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.


1 cup equals 347 calories, 11 g fat (5 g saturated fat), 36 mg cholesterol, 470 mg sodium, 44 g carbohydrate, 4 g fiber, 20 g protein.++++ Exchanges: 2-1/2 starch, 1 medium-fat meat, 1 vegetable 1 fat.