Ravioli With Peas and Shallots

ravioli-peas-shallots
Photo by Anna Williams
Ravioli With Peas and Shallots 3.0 93 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 621 calories
    • Calories 31% calories from fat
    • Fat 21 g
    • Sat Fat 13 g
    • Cholesterol 107 mg
    • Sodium 1203 mg
    • Protein 26 g
    • Carbohydrate 81 g
    • Sugar 9 g
    • Fiber 8 g

Cook the ravioli according to the package directions. Reserve ½ cup of the cooking water, then drain the ravioli.Meanwhile, heat the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, 2 to 3 minutes.Add the peas, lemon zest, reserved cooking water, ½ teaspoon salt, and ¼ teaspoon pepper.Cook, partially covered, until the peas are heated through, 3 to 4 minutes.Divide the ravioli among bowls and top with the pea mixture.

Ingredients

  1. Check 1 1/2 pounds cheese ravioli (fresh or frozen)
  2. Check 2 tablespoons butter
  3. Check 2 shallots, thinly sliced
  4. Check 1 10-ounce bag frozen peas
  5. Check 1 teaspoon grated lemon zest
  6. Check kosher salt and black pepper

Directions

  1. Cook the ravioli according to the package directions. Reserve ½ cup of the cooking water, then drain the ravioli.
  2. Meanwhile, heat the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, 2 to 3 minutes.
  3. Add the peas, lemon zest, reserved cooking water, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Cook, partially covered, until the peas are heated through, 3 to 4 minutes.
  5. Divide the ravioli among bowls and top with the pea mixture.