Ravioli Alfredo With Peas

Name: Ravioli Alfredo With Peas
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps chopped fresh parsley; 118 milliliters heavy cream; 4 servings Kosher salt; 1 pinch Pinch of freshly grated nutmeg; 118 milliliters grated parmesan cheese; 237 milliliters frozen peas, thawed; 4 servings Freshly ground pepper; 510 grams packages mushroom ravioli; 4 Tbsps unsalted butter

You can never have too many main course recipes, so give Ravioli Alfredo With Peas a try. One portion of this dish contains around 26g of protein, 41g of fat, and a total of 708 calories. This recipe serves 4. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have pepper, heavy cream, mushroom ravioli, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add the ravioli and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the ravioli.

Ingredients you will need

Ravioli

Water

Combine the butter, cream and peas in a large skillet and bring to a simmer over medium heat; cook 1 minute.

Ingredients you will need

Butter

Cream

Peas

Equipment you will use

Frying Pan

Add the ravioli, cheese, nutmeg and a splash of the reserved cooking water to the skillet and toss.

Ingredients you will need

Ravioli

Cheese

Nutmeg

Water

Equipment you will use

Frying Pan

Add more cooking water to thin the sauce, if needed. Season with salt and pepper. Divide among bowls and top with the parsley.

Ingredients you will need

Salt And Pepper

Parsley

Sauce

Water

Equipment you will use

Bowl

Photograph by Christopher Testani

Equipment

Pot

Frying Pan

Bowl

Ingredients

Servings:

2Tbsps

chopped fresh parsley 118milliliters

heavy cream 4servings

Kosher salt 1pinch

Pinch of freshly grated nutmeg 118milliliters

grated parmesan cheese 237milliliters

frozen peas, thawed 4servings

Freshly ground pepper 510grams

packages mushroom ravioli 4Tbsps

unsalted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Ravioli works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casaloste Chianti Classico Riserva with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.