Ingredients
1 package (20 ounces) refrigerated cheese ravioli1 pound fresh sugar snap peas, trimmed1 tablespoon butter1/2 pound sliced fresh mushrooms3 shallots, finely chopped2 garlic cloves, minced2 cups fat-free evaporated milk8 fresh sage leaves, thinly sliced or 2 teaspoons rubbed sage1 teaspoon grated lemon zest1 teaspoon lemon-pepper seasoning1/4 teaspoon white pepper1/4 cup shredded Parmesan cheese1/4 cup hazelnuts, coarsely chopped and toasted
Preparation
In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain.
Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender. Stir in milk, sage, lemon zest, lemon pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, until sauce is slightly thickened, about 2 minutes.
Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts.
