snap peas cheese ravioli


  • 1 (20 oz.) package frozen cheese ravioli
  • 1 lb. fresh sugar snap peas, trimmed
  • 1 Tbsp. butter
  • 1/2 lb. sliced fresh mushrooms
  • 3 shallots, finely chopped
  • 2 garlic cloves, minced
  • 2 cups heavy cream
  • 1 tsp. rubbed sage
  • 1 tsp. lemon zest
  • 1 tsp. lemon-pepper seasoning
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1/3 cup shredded Parmesan cheese

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 cream, sage, lemon peel, lemon-pepper, salt and white pepper; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until sauce is slightly thickened. Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and serve immediately.