Ravioli And Snap Peas
Recipe from Better Homes and Gardens

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


Ravioli And Snap Peas

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Servings: 4 to 6 main-dish servings
Related Categories: Cheese Ravioli, Quick and Easy Pasta Dishes, Vegetarian Pasta
 
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Ingredients
  • 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  teaspoons
    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)
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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 information
Calories 682, Total Fat 42 g, Saturated Fat 25 g, Cholesterol 199 mg, Sodium 921 mg, Carbohydrate 54 g, Fiber 3 g, Protein 25 g. Daily Values: Vitamin A 56%, Vitamin C 42%, Calcium 48%, Iron 18%. Percent Daily Values are based on a 2,000 calorie diet
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