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

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By Chefs For Seniors

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

Name: Ravioli with Snap Peas and Mushrooms (Freezer/Vegetarian/Kidney Friendly)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 pack refrigerated cheese ravioli; 8 oz fresh sugar snap peas, trimmed; 1 tbsp butter (optional); 4 oz sliced fresh mushrooms; 1 shallot, finely chopped; 1 tsp garlic; 1 cup fat-free evaporated milk; 1 tsp dried sage; ½ tsp fresh lemon zest; Handful shredded parmesan cheese, optional for topping

4 steps

Prep:5minCook:15min

Updated at: Thu, 17 Jul 2025 20:20:48 GMT

Nutrition balance score

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Ingredients

3 servings

1 packcheese ravioli

refrigerated

8 ozfresh sugar snap peas

trimmed

1 Tbspbutter

optional

4 ozfresh mushrooms

sliced

1shallot

finely chopped

1 tspgarlic

1 cupfat-free evaporated milk

1 tspdried sage

½ tspfresh lemon zest

shredded parmesan cheese

optional for topping

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.