Ravioli And Snap Peas
pound refrigerated or frozen cheese ravioli
pound sugar snap pea pods (4 cups)
cup chopped onion
tablespoon margarine or butter
cup whipping cream
cup snipped fresh dill weed
tablespoons snipped fresh parsley
teaspoon lemon-pepper seasoning
teaspoon finely shredded lemon peel
Additional snipped fresh dill weed (optional)
- 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.
- 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