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Ravioli And Snap Peas

Makes: 4 to 6 servings Yield: 4 to 6 main-dish servings
Ravioli And Snap Peas
  • 1  pound  refrigerated or frozen cheese ravioli
  • 1  pound  sugar snap pea pods (4 cups)
  • 1/2  cup  chopped onion
  • 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
  • 1/2  teaspoon  finely shredded lemon peel
  • 1/3  cup  finely shredded Parmesan cheese
  •  Additional snipped fresh dill weed (optional)

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,
  • cal. (kcal) 682,
  • Fat, total (g) 42,
  • chol. (mg) 199,
  • sat. fat (g) 25,
  • carb. (g) 54,
  • fiber (g) 3,
  • pro. (g) 25,
  • vit. A (RE) 577,
  • vit. C (mg) 25,
  • sodium (mg) 921,
  • calcium (mg) 485,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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