why make this recipe
Ravioli with Snap Peas & Mushrooms is a delightful dish that brings together the flavors of fresh vegetables and creamy sauce. It is not just tasty but also quick to prepare, making it perfect for a weeknight meal or a special occasion. The combination of cheese ravioli, vibrant snap peas, and savory mushrooms creates a satisfying and colorful plate. Plus, it’s a great way to enjoy vegetables and comfort food in one dish!
how to make Ravioli with Snap Peas & Mushrooms
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
Directions
- In a large saucepan, cook the ravioli according to package directions. Add the snap peas during the last 3 minutes of cooking. Drain the pasta and peas together.
- While the pasta is cooking, heat the butter in a large skillet over medium-high heat. Add the mushrooms, shallots, and garlic. Cook and stir until the mushrooms are tender.
- Stir in the milk, sage, lemon zest, lemon-pepper seasoning, and white pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered until the sauce thickens slightly, about 2 minutes.
- Add the drained ravioli and snap peas to the sauce and heat through.
- Sprinkle the dish with Parmesan cheese and toasted hazelnuts before serving.
how to serve Ravioli with Snap Peas & Mushrooms
Serve Ravioli with Snap Peas & Mushrooms warm, straight from the skillet. You can place it in a large serving bowl or plate it individually. For added flavor, consider garnishing with extra Parmesan cheese and freshly cracked black pepper. This dish pairs well with a light salad or some crusty bread to soak up the creamy sauce!
how to store Ravioli with Snap Peas & Mushrooms
If you have leftovers, allow the dish to cool completely. Then, store it in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over low heat, adding a splash of milk if necessary to keep the sauce creamy. You can also use a microwave, heating it in short intervals, stirring occasionally.
tips to make Ravioli with Snap Peas & Mushrooms
- Make sure not to overcook the ravioli; they should be tender yet firm.
- Use fresh snap peas for a sweet crunch, but frozen can work in a pinch. Just make sure to thaw them properly.
- Feel free to add other vegetables like spinach or zucchini for extra nutrition and flavor.
- If you want a richer sauce, you can substitute regular milk or cream instead of evaporated milk.
variation
You can customize this recipe by using different types of ravioli, such as mushroom or spinach. You might also consider adding proteins like grilled chicken, shrimp, or a plant-based alternative for a heartier meal.
FAQs
1. Can I use homemade ravioli instead of refrigerated?
Yes, homemade ravioli can add a special touch to the dish. Just adjust cooking time based on your ravioli size.
2. Can I make this recipe ahead of time?
You can prep the components ahead of time, but it’s best to cook everything fresh just before serving for optimal taste and texture.
3. Is there a gluten-free option for this dish?
Absolutely! Look for gluten-free ravioli at your grocery store or use pasta made from lentils or chickpeas. Just ensure all other ingredients are gluten-free too.
