Wednesday, September 24, 2008

ravioli with peas and shallots....

This recipe comes from my October issue of RealSimple. It's a good one, though my hubby wanted it to have more sauce. I may add some cream next time I make it.

1 1/2 lbs. cheese ravioli (either fresh or frozen)
2 Tbs. butter
2 shallots, thinly sliced
1 bag fresh or frozen peas (about 10 oz.)
1 tsp. grated lemon zest
1/2 tsp. kosher salt
1/4 tsp. black pepper

Cook ravioli according to package. Reserve 1/2 cup of the cooking water before draining, for later use.

Heat butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft. About 2-3 minutes. Add the peas, lemon zest, salt , pepper, and reserved pasta water. Cook partially covered, until the peas are heated through. About 3-4 minutes.

Divide the ravioli among bowels and top with pea mixture.

Side*** this recipe took a total of 15 minutes. Can't beat that!

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