Ravioli with Mushrooms and Sugar Snap Peas


This is serious quick cooking food.  It's also a recipe published in 1983 where they call for way more butter than you probably need.  Butter is good though, so I've left the recipe as is.  If you're looking to use less butter, go ahead.  It does however create the sauce and if you're feeding four with this, let's not worry about the butter.



I shop at Trader Joe's once a week and this recipe means I just need to pick up ravioli, parm, a bag of snap peas, and a container of baby bella mushrooms.  Perfect dinner to throw together quickly and ease you back into cooking, if you need to do so.

{Recipe thanks to and adapted from Martha Stewart's Quick Cook}

{Ingredients You'll Need}
  • 1 (12 ounce) bag sugar snap peas
  • 1 pound ravioli- whatever kind you like
  • 5 tablespoons unsalted butter
  • 1 clove of garlic, halved
  • 1 (10 ounce) container baby bella mushrooms
  • 1/2 cup grated Parmesan cheese
  1. In a saucepan bring lightly salted water to a boil then cook the peas for just 2 minutes.  You can also add the ravioli into the water and cook those according to the package directions- usually just a couple minutes.
  2. In a large skillet melt the butter then saute the garlic and mushrooms in there.  Remove the garlic.  Add the ravioli and peas and toss with the cheese.  Season with some salt and pepper and you're done.
Easy snap peasy!


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