Ravioli with Peas and Shallots

Ravioli with Peas and Shallots Recipe
Photo: Anna Williams; Styling: Anna Last

Recipe from

Recipe Time

Prep: 15 Minutes
Other: 5 Minutes

Nutritional Information

Calories 621
Caloriesfromfat 31 %
Protein 26 g
Carbohydrate 81 g
Sugars 9 g
Fiber 8 g
Fat 21 g
Satfat 13 g
Sodium 1203 mg
Cholesterol 107 mg

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

Preparation

Cook the ravioli according to the package directions. Reserve 1/2 cup of the cooking water and drain the pasta.

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, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the reserved pasta water. Cook, partially covered, until the peas are heated through, 3 to 4 minutes.

Divide the ravioli among bowls and top with the pea mixture.

Note:

Sara Quessenberry,

October 2008
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