Ravioli with Peas and Shallots

Photo: Anna Williams; Styling: Anna Last
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 621
  • Calories from fat: 31%
  • Protein: 26g
  • Carbohydrate: 81g
  • Sugars: 9g
  • Fiber: 8g
  • Fat: 21g
  • Saturated fat: 13g
  • Sodium: 1203mg
  • Cholesterol: 107mg

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

  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.
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