Ravioli And Snap Peas

A rich cream sauce tops purchased ravioli for this easy meatless main dish.

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3 users rated this recipe an average rating of 3.5
Makes:
4 servings
Yields:
4 to 6 main-dish servings
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Ravioli And Snap Peas

Ingredients
1
pound refrigerated or frozen cheese ravioli
1
pound sugar snap pea pods (4 cups)
1/2
1
tablespoon margarine or butter
1
cup whipping cream
1/4
cup snipped fresh dill weed
2
tablespoons snipped fresh parsley
1
teaspoon lemon-pepper seasoning
1/3
 
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)
    Per serving:
  • 682 kcal cal.,
  • 42 g fat
  • (25 g sat. fat,
  • 199 mg chol.,
  • 921 mg sodium,
  • 54 g carb.,
  • 3 g fiber,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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