Prep 0 mins
Cook 30 mins
Getting tired of boiled ravioli with the sauce? I was and rarely bought refrigerated ravioli anymore from the store. This has totally changed how ravioli can be served without boiling and it has become one of my husband's favorite foods. The recipe comes from Cuisine at Home with modification. What is so great about this recipe is you can use any ravioli of your choice.
- 6 -8 ounces fresh snow peas, trimmed
- red pepper flakes, pinch
- 1⁄4 cup water
- 16 ravioli, refrigerated (store-bought of your choice)
- 2 tablespoons olive oil
- 2 garlic cloves, sliced
- 1 tablespoon unsalted butter
- 3⁄4 cup cream or 3⁄4 cup half-and-half
- 1 tablespoon lemon juice, fresh
- 2 teaspoons lemon zest, matchstick pieces
- 2 tablespoons parmesan cheese or 2 tablespoons romano cheese
- Slice snow peas diagonally in half for easier eating.
- Heat a nonstick skillet or frying pan over medium high heat and add snow peas, red pepper flakes, water, and salt to taste. Cook for 2-3 minutes until peas are tender. Do not over cook and remove from heat.
- Heat a large nonstick skillett over medium and add olive oil and ravioli in two batches. Cook until brown on one side, about 2-3 minutes. Flip ravioli, add 2 T water to skillet, cover and steam until soft, about 1-2 minutes more.
- Remove ravioli to a plate and repeat with second batch.
- For the sauce:.
- Saute garlic in butter in a small skillet about 1 minute. Stir in cream, increase heat to high, and boil until cream is reduced to about 1/2 C, about 3 minute.
- Stir in lemon juice and season sauce with salt and pepper.
- On a large platter, place half of the ravioli, scatter snow peas, and the remaining ravioli. Top with sauce, Parmesan cheese, and lemon zest.
- Or divide into 2 separate portions on two plates with ravioli, snow peas, ravioli, sauce, Parmesan cheese, and lemon zest.