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.

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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 For The Sauce

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!

Serve The Ravioli With Mushrooms And Snap Peas

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Recipe Adapted From: http://www.tasteofhome.com/recipes/ravioli-with-snap-peas—mushrooms

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Ravioli With Mushrooms And Snap Peas

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Ravioli with Mushrooms and Snap Peas is a unique and delicious pasta dish, flavored with Parmesan cheese, pistachios, fresh sage and lemon zest.

Category: Entree

Cuisine: Italian

Keyword: ravioli with mushrooms

Servings: 8

Calories Per Serving: 387 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 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)

US Customary - Metric

Instructions

1. 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.
2. 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.
3. 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.
4. Gently add the cooked and drained ravioli and snap peas to the sauce; gently mix to combine and heat through.
5. 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!

Nutrition Facts

Ravioli With Mushrooms And Snap Peas

Amount Per Serving (1 g)

Calories 387 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g38%

Cholesterol 56mg19%

Sodium 625mg27%

Potassium 380mg11%

Carbohydrates 41g14%

Fiber 4g17%

Sugar 8g9%

Protein 19g38%

Vitamin A 855IU17%

Vitamin C 35.8mg43%

Calcium 221mg22%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

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Farfalle Pasta with Arugula and Sun-Dried Tomatoes is a delicious dish, cooked in a skillet and topped with Parmesan cheese and breadcrumbs!

A few nights ago I made this Farfalle Pasta with Arugula and Sun-Dried Tomatoes for our dinner. I found the recipe on Pinterest, and noticed the original recipe was from celebrity chef, Mario Batali (from the TV Show “The Chew”. It sounded good, so I decided to give it a try.

I was happy that two of the main ingredients in the dish were sun-dried tomatoes and arugula. Hmmm…how convenient! Last Fall I dehydrated some of the yummy tomatoes from my garden, and still had some nestled in a jar of olive oil. I am growing arugula in my garden this year, so out to the garden I went to gather the amount needed for this recipe. The original recipe called for spaghettini pasta, but I decided to go with Farfalle (bow-tie pasta), because I had it in my pantry! I made a couple of minor tweaks to the original recipe to suit our taste, then prepared it for dinner! It was really quite good (and TOTALLY easy to make!).

My husband and I loved that this is not a “heavy” pasta dish (AKA “Gut-Bomb”), loaded down with thick sauces. The concentrated flavor of sun-dried tomatoes, paired with the slightly “peppery” taste of the arugula, a touch of white wine, a little Parmesan cheese, etc. makes this a great entree!

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Prepping Some Of The Ingredients

Here’s how to make this dish: Get your ingredients prepped before beginning. Arugula from the garden. Check. Sun-Dried Tomatoes in oil. check. Minced garlic. Check. Begin cooking the pasta according to package directions, remembering to reserve the starchy cooking water when done.

Making the Sauce

Gently cook the garlic in olive oil. You will notice how it smells pretty good in the ol’ kitchen right now!

Add the sun-dried tomatoes and some red chili flakes to the garlic. Stir well to combine and keep the garlic from burning.

Pour white wine and some of the starchy pasta water (from cooking the pasta) into the skillet.. Give it all a good stir to combine these ingredients.

Last Steps

Add the al dente cooked and drained pasta and arugula to the tomato mixture. Use tongs to combine. The heat will wilt down the arugula. The farfalle pasta with arugula is starting to look pretty good, right?

Sprinkle the pasta with some Parmesan cheese, bread crumbs and a little extra salt, to taste. Toss to combine. Now it’s REALLY smelling good in the ol’ kitchen! Make sure the ingredients are heated through, and then the dish is ready to enjoy.

Serve The Farfalle Pasta With Arugula and Sun-Dried Tomatoes

Divide the farfalle pasta with arugula evenly between serving plates. Garnish each serving with extra bread crumbs, Parmesan cheese, and serve hot. Easy Peasy.

See? That wasn’t very hard to make, was it? Trust me- the farfalle pasta with arugula and sun-dried tomatoes really tastes GOOD! 

Hope you enjoy this meal!  I enjoyed the simplicity involved with making this dish, and was pleasantly surprised how much flavor was in every bite! I hope you’ll give it a try when you want to get dinner on the table in a short amount of time! The recipe serves 4, so there’s plenty for everyone! Have a great day!

Looking For More PASTA Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful recipes featuring pasta, including:

• JB’s Homemade Lasagna
• Ravioli With Mushrooms And Snap Peas
• Chicken Broccoli Fettucine Alfredo

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: http://abc.go.com/shows/the-chew/recipes/Mario-Batali-Spaghettini-Sun-Dried-Tomatoes-Arugula

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Farfalle Pasta with Arugula and Sun-Dried Tomatoes

Prep Time

10 mins

Cook Time

13 mins

Total Time

23 mins

 

Farfalle Pasta with Arugula and Sun-Dried Tomatoes is a delicious dish, cooked in a skillet and topped with Parmesan cheese and breadcrumbs!

Category: Entree

Cuisine: Italian

Keyword: farfalle pasta

Servings: 4

Calories Per Serving: 471 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1/8 cup olive oil
• 4 garlic cloves , minced (or thinly sliced)
• 8 oil packed sun-dried tomato halves , sliced
• 1/8 cup dry white wine
• 1 Tablespoon salt (for pasta water)
• 3/4 lb. Farfalle (bow-tie) pasta
• 3 cups baby arugula , trimmed
• 8 quarts water (to cook pasta)
• 1/2 teaspoon red chili flakes
• 1/3 cup bread crumbs
• 1/3 cup Parmesan cheese (green shaker can variety)
• Additional salt and pepper , to taste

US Customary - Metric

Instructions

1. Make the sauce: Bring the water to a boil in a large stockpot. Add the Tablespoon of salt to the boiling water.
2. While the water is coming to a boil, heat the olive oil (medium heat) in a large skillet.
3. Add the minced garlic to the olive oil and saute it until it is golden brown. This only takes a minute or so. Be careful NOT to burn the garlic!
4. Add the white wine and the sun-dried tomatoes to the oil/garlic mixture in the skillet. Bring this to a boil, then remove skillet from the heat.
5. Make the pasta: Drop the Farfalle into boiling, salted water. Cook the past for 1 minute less that the package instructions say. right before the pasta is finished, ladle out 1/4 cup of the pasta cooking water (be careful...it's HOT).
6. Drain pasta, then add pasta and chili flakes to the skillet with the tomato mixture.
7. Heat on medium heat, stirring the pasta, etc. This liquid will begin to be absorbed into the pasta as it finishes cooking.
8. Add arugula to the skillet and mix well. Cook for another minute or so, until pasta is nicely coated with the sauce.
9. Add Parmesan cheese and breadcrumbs to top of pasta.
10. Taste pasta, to determine whether to add additional salt and pepper. We found adding a bit of salt and a little bit extra Parmesan to the pasta made it perfect!
11. Serve immediately while pasta is hot! Garnish with additional breadcrumbs or Parmesan cheese, if desired. Enjoy!

Nutrition Facts

Farfalle Pasta with Arugula and Sun-Dried Tomatoes

Amount Per Serving (1 g)

Calories 471 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Cholesterol 5mg2%

Sodium 2068mg90%

Potassium 368mg11%

Carbohydrates 73g24%

Fiber 3g13%

Sugar 3g3%

Protein 16g32%

Vitamin A 570IU11%

Vitamin C 9.3mg11%

Calcium 222mg22%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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