Rating: 3 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0
Sara Quessenberry
Recipe by Real Simple October 2008

Gallery

Credit: Anna Williams; Styling: Anna Last

Recipe Summary

prep:
15 mins
additional:
5 mins
total:
20 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

621 calories; calories from fat 31%; protein 26g; carbohydrates 81g; sugars 9g; fiber 8g; fat 21g; saturated fat 13g; sodium 1203mg; cholesterol 107mg.
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