Ravioli with Snap Peas & Mushrooms Recipe

Cooking Directions

• STEP 1.Bring a large pot of salted water to a boil and cook the ravioli according to package instructions.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the mushrooms and cook until they release their moisture and start to brown.
• STEP 3.Add the snap peas to the skillet and cook for a few minutes until they are bright green and crisp-tender.
• STEP 4.Drain the cooked ravioli and add it to the skillet with the mushrooms and snap peas. Toss everything together gently.
• STEP 5.In a small saucepan, melt butter over medium heat. Stir in the flour and cook for a minute until it forms a paste.
• STEP 6.Gradually whisk in the milk and bring the mixture to a simmer. Cook until the sauce thickens.
• STEP 7.Pour the creamy sauce over the ravioli, mushrooms, and snap peas. Stir gently to coat everything in the sauce.
• STEP 8.Serve the ravioli with snap peas and mushrooms hot, garnished with grated Parmesan cheese and fresh herbs.

Cooking Tips

• You can use fresh or frozen ravioli for this recipe.
• Feel free to add other vegetables like spinach or bell peppers for extra flavor and color.
• For a lighter version, you can use low-fat milk or substitute some of the milk with chicken or vegetable broth.
• If you prefer a vegetarian dish, use vegetable broth instead of chicken broth in the sauce.
• To make this dish more filling, you can add cooked chicken or shrimp.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the ravioli dish hot as a main course or as a side dish with grilled chicken or fish.
• Garnish with grated Parmesan cheese and fresh herbs like basil or parsley for added flavor.
• Reheat leftovers in the microwave or on the stovetop, adding a splash of milk or broth to prevent drying out.
• You can also freeze the cooked ravioli dish in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.