ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ravioli with Peas and Shallots

Photo: Anna Williams; Styling: Anna Last
Prep time 15 mins
Other time 5 mins
Yield Makes 4 servings

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

Nutrition 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

How to Make It

  1. 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.