Rating: 3 stars
96 Ratings
  • 5 star values: 11
  • 4 star values: 26
  • 3 star values: 20
  • 2 star values: 28
  • 1 star values: 11
Sara Quessenberry

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
15 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the ravioli according to the package directions. Reserve ½ cup of the cooking water, then drain the ravioli.

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  • 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.

Nutrition Facts

621 calories; fat 21g; saturated fat 13g; calories from fat 31%; cholesterol 107mg; sodium 1203mg; protein 26g; carbohydrates 81g; fiber 8g; sugars 9g.
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