Pasta Recipes: Recipe for Ravioli with Mushrooms and Sweet Peas

Recipe from inmamaskitchen.com

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Ravioli with Mushrooms and Sweet Peas - a Beth Hensperger Recipe

"This has to be the ravioli I make the most. I originally made it with frozen peas for catering, but you can make this extra special by using fresh peas. This is a sauceless pasta dish that is really delicious in its simplicity." Beth Hensperger

Two 9-ounce packages meat or cheese ravioli
5 tablespoons unsalted butter
2 shallots, minced
12 ounces fresh white mushrooms, thinly sliced
2 cups fresh white mushrooms, thinly sliced
2 cups frozen petite peas, thawed
Salt and freshly ground black pepper
1/2 cup grated Parmesan cheese

Method

Bring a large pot of salted water to a boil. Add the ravioli and cook according to package directions. Drain and set aside.

In a large skillet, melt the butter over medium-high heat. Add the shallots and mushrooms. Cook to brown the mushrooms and evaporate the liquid, about 10 minutes. Add the peas and cook for a few minutes to heat them.

Add the ravioli to the skillet, tossing well to combine and heat through. Season with salt and pepper. Portion onto shallow plates and sprinkle with the cheese. Serve immediately.

Serves: 4

Reprinted with permission from ©Beth Hensperger, Not Your Mother's Weeknight Cooking, published by Harvard Common Press click for book review

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