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Ravioli And Snap Peas
Ingredients
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1
pound refrigerated or frozen cheese ravioli
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1
pound sugar snap pea pods (4 cups)
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1/2
cup chopped onion
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1
tablespoon margarine or butter
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1
cup whipping cream
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1/4
cup snipped fresh dill weed
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2
tablespoons snipped fresh parsley
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1
teaspoon lemon-pepper seasoning
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1/2
teaspoon finely shredded lemon peel
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1/3
cup finely shredded Parmesan cheese
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Additional snipped fresh dill weed (optional)
Directions
1. Cook ravioli according to package directions, adding the sugar snap peas during the last 2 minutes of cooking. Drain; transfer to a serving platter and keep warm.
2. Meanwhile, in a large skillet cook onion in hot margarine or butter over medium heat for 4 minutes. Stir in whipping cream, the 1/4 cup dill weed, parsley, lemon-pepper seasoning, and lemon peel. Bring to boiling; reduce heat. Boil gently, uncovered, about 2 minutes or until slightly thickened. Spoon cream sauce over pasta and pea pods. Toss gently. Sprinkle Parmesan cheese over all. Sprinkle with additional snipped dill weed, if desired. Makes 4 to 6 main-dish servings.
Nutrition Facts
(Ravioli And Snap Peas)
- Servings Per Recipe 4,
- Calories 682,
- Protein (gm) 25,
- Carbohydrate (gm) 54,
- Fat, total (gm) 42,
- Cholesterol (mg) 199,
- Saturated fat (gm) 25,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 577,
- Vitamin C (mg) 25,
- Sodium (mg) 921,
- Calcium (DV %) 485,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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