Ravioli With Peas and Shallots
Serves 4|
Hands-On Time:
15m
|
Total Time:
20m
Ingredients
- 1 1/2 pounds cheese ravioli (fresh or frozen)
- 2 tablespoons butter
- 2 shallots, thinly sliced
- 1 10-ounce bag frozen peas
- 1 teaspoon grated lemon zest
- kosher salt and black pepper
Directions
- 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.
Nutritional Information
- Per Serving
- Calories 621Calories From Fat 31%
- Fat 21g
- Sat Fat 13g
- Cholesterol 107mg
- Sodium 1203mg
- Protein 26g
- Carbohydrate 81g
- Fiber 8g
- Sugar 9g
What does this mean? See Nutrition 101.
Quick Tip
This simple no-shop sauce is also delicious with spaghetti, penne, or shells.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
