Ravioli with Mushrooms and Snap Peas is a unique and delicious pasta dish, flavored with Parmesan cheese, pistachios, fresh sage and lemon zest.
We’ve been experiencing a bit of a heat wave here in the Pacific Northwest. I’ve been avoiding turning on our oven at all costs, to keep our kitchen cool. We’ve been grilling almost all of our dinners outside! Last week I decided to try a new meatless recipe for Ravioli with Mushrooms and Snap Peas! Thankfully no oven was necessary, because this dish was made on our stove top.
My husband and I loved this ravioli with mushrooms, even with a few slight changes to the original recipe! I added additional Parmesan to the sauce, and used pistachios instead of hazelnuts, and regular milk instead of evaporated.
Use Packaged OR Homemade Cheese Ravioli For This Recipe
The recipe calls for a package of refrigerated ravioli. I always make my own from scratch, but know that buying fresh ravioli is a real timesaver. Either type of ravioli can be used flawlessly for this recipe. The original ravioli with mushrooms recipe was found on Pinterest, via Taste of Home magazine. It sure sounded good, so I set out to try it!
What is the verdict? A delicious, unique and filling main dish. The sauce on the ravioli with mushrooms is mild, yet full of flavor. I’ve never added snap peas to any pasta recipe before, but found the crunchy texture was a welcome addition to this dish, along with the fresh sage, lemon, mushrooms, and Parmesan cheese!
I Had Fun Making The Ravioli From Scratch!
Typically I make my own ravioli…so I did! I ended up making a batch of cheese/spinach ravioli for this recipe. See? I really made the ravioli from scratch, with the help of my handy dandy pasta machine. It’s lovingly referred to as my own little pasta making factory!
It was fun to be able to use some of the fresh sage leaves from our garden in this recipe!
How To Make Ravioli With Mushrooms And Snap Peas
Cook the mushrooms, garlic and onions in a large skillet. They smell wonderful as they cook down and soften. These flavorful ingredients will be part of the sauce that tops the ravioli later on.
Finely grated lemon peel and sliced sage leaves are prepped, and are now ready to season the sauce for the ravioli with mushrooms!
Cook the mushrooms down, and now it’s starting to smell really good in the kitchen, because of the onions and garlic!
The ingredients for the sauce have been added to the mushroom mixture. Now the lemon peel and the sage leaves are added to the sauce, for extra flavor!
Cook The Ravioli WITH The Snap Peas
Let the ravioli cook for just a few minutes in boiling water. Snap Peas (from our garden-yay!) cook in same water for a couple minutes, then they are drained.
Add the cooked and drained raviolis and snap peas to the sauce in the skillet, and then gently mix it all together!
Time To Serve The Ravioli With Mushrooms
And now it is time to dish this meal up! We sure think it looks good enough to eat! Chopped pistachios and grated Parmesan cheese make a great garnish for the ravioli with mushrooms!
Here’s a close up look at these delicious ravioli with mushrooms! Yum!
Hope you will give this great dinner with ravioli and mushrooms a try! I think you will really enjoy it! Have a GREAT day!
Looking For More PASTA Recipes?
You can find all of my pasta recipes in the Recipe Index, located at the top of the page. A few pasta recipes you might want to check out are:
- Shrimp and Penne Pasta Alfredo
- Butternut Squash Ravioli with Browned Butter Sage Sauce
- Florentine Lasagna Roll
- Fresh Tomato, Bacon & Onion Fettucine
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Recipe Adapted From: http://www.tasteofhome.com/recipes/ravioli-with-snap-peas—mushrooms
- 1 package (20 ounces) refrigerated cheese ravioli (or make your own!)
- 1 pound fresh sugar snap peas , trimmed
- 1 Tablespoon butter
- 1/2 pound (8 ounces) sliced fresh mushrooms (I used baby portobellas)
- 3 shallots , finely chopped
- 3 garlic cloves , minced
- 2 cups milk (original recipe calls for evaporated milk - I used regular)
- 8 fresh sage leaves , thinly sliced (or 2 teaspoons dried sage - I used fresh)
- 1 1/2 teaspoons fresh finely grated lemon peel
- 1 teaspoon lemon-pepper seasoning
- 1/4 teaspoon pepper
- 1/2 cup grated parmesan cheese (for sauce)
- 1/4 cup shelled and chopped pistachios , for garnish (original recipe used roasted hazelnuts)
- 1/4 cup shredded parmesan cheese (for garnishing each dish)
- Cook the ravioli per package instructions, in a large saucepan. During the last 3 minutes, add the sugar snap peas to the water. When done, drain pasta and snap peas.
- While the pasta cooks, heat the butter in a large skillet over medium-high heat. Once melted, add the mushrooms, shallots and garlic. Cook this until the mushrooms become tender.
- Stir the milk, sage slices, grated lemon peel, lemon pepper, black pepper into the mushroom mixture; bring the ingredients to a boil. Add the 1/2 cup parmesan cheese, reduce heat, and simmer, uncovered, for approximately 2-3 minutes or until sauce has thickened up a bit.
- Gently add the cooked and drained ravioli and snap peas to the sauce; gently mix to combine and heat through.
- When ravioli is hot, place portions on each serving plate. Garnish each serving with additional grated parmesan cheese, followed by chopped pistachios. Serve and enjoy!
Here’s one more to pin on your Pinterest boards!