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Ravioli with Snap Peas and Mushrooms (Freezer/Vegetarian/Kidney Friendly)
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Ravioli with Snap Peas and Mushrooms (Freezer/Vegetarian/Kidney Friendly)
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Ravioli with Snap Peas and Mushrooms (Freezer/Vegetarian/Kidney Friendly)
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Ravioli with Snap Peas and Mushrooms (Freezer/Vegetarian/Kidney Friendly)
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Ravioli with Snap Peas and Mushrooms (Freezer/Vegetarian/Kidney Friendly)
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Ravioli with Snap Peas and Mushrooms (Freezer/Vegetarian/Kidney Friendly)
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Ravioli with Snap Peas and Mushrooms (Freezer/Vegetarian/Kidney Friendly)
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Ravioli with Snap Peas and Mushrooms (Freezer/Vegetarian/Kidney Friendly)
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Ravioli with Snap Peas and Mushrooms (Freezer/Vegetarian/Kidney Friendly)
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Ravioli with Snap Peas and Mushrooms (Freezer/Vegetarian/Kidney Friendly)
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94%
6
Chefs For Seniors
By Chefs For Seniors

Ravioli with Snap Peas and Mushrooms (Freezer/Vegetarian/Kidney Friendly)

4 steps
Prep:5minCook:15min
Updated at: Thu, 17 Jul 2025 20:20:48 GMT

Nutrition balance score

Good
Glycemic Index
43
Low
Glycemic Load
29
High

Nutrition per serving

Calories476.6 kcal (24%)
Total Fat10.7 g (15%)
Carbs66.8 g (26%)
Sugars18.7 g (21%)
Protein26.1 g (52%)
Sodium550.4 mg (28%)
Fiber6.1 g (22%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
In a saucepan, cook ravioli in accordance to package instructions, adding snap peas during the last minute of cooking; drain.
Step 2
In a large skillet, heat butter over medium-high heat. Add mushrooms, shallot, garlic and cook until tender.
Step 3
Stir in milk, sage, lemon zest, salt and pepper and bring to a boil. Reduce heat and simmer uncovered until sauce is slightly thickened, about 2 minutes.
Step 4
Add ravioli and snap peas to sauce and toss to combine. Sprinkle with parmesan, if desired.