This quickie pasta recipe is a time-saver and it helps remove your worries whenever the kids ask for something to eat. It’s 100% sure that your kiddos will love the crunchy texture and creamy taste of this dish.
Ingredients
- 1 pound trimmed fresh sugar snap peas
- 1 package (20 ounces) cold cheese ravioli
- 1 tablespoon butter
- ½ pound sliced fresh mushrooms
- 3 finely chopped shallots
- 2 minced garlic cloves
- 2 cups fat-free evaporated milk
- 1 teaspoon grated lemon peel
- 1 teaspoon lemon-pepper seasoning
- 8 thinly sliced fresh sage leaves
- ¼ teaspoon white pepper
- ¼ cup shredded Parmesan cheese
- ¼ cup hazelnuts
How to Make It
- Coarsely chop the nuts and toast by baking in a shallow pan at 350 degrees F for five to ten minutes or by cooking in a skillet on low heat and stir until lightly browned.
- Cook ravioli in a large saucepan, al dente. Add the snap beans three minutes before the last cooking time and drain.
- Heat the butter in a large skillet on moderate high heat.
- Stir fry the mushrooms, garlic and shallots, cooking and stirring until the mushrooms are tender.
- Add milk, lemon peel, white pepper, and sage, and bring to a boil.
- Remove cover and simmer on low heat for two minutes until the sauce is a bit thickened.
- Place the snap peas and ravioli to the sauce, stir to incorporate.
- Sprinkle pasta with parmesan cheese and toasted hazelnuts. Serve!