Two-pea ravioli
7
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This is spring on a plate, from the citrus zest to the pops of greenery. And you can make it year-round by using frozen peas and sugar snaps. Fresh sugar snaps are sometimes sold with their shoots—delicate tendrils and leaves that are sweet and delicious. You can add some shoots to the finished dish in step 2 as we did.
Ingredients
Frozen cheese ravioli without sauce
12 oz
Sugar snap peas
8 oz, trimmed (or frozen snap peas)
Frozen green peas
1 cup(s), thawed
Lemon zest
1 tsp
Fresh lemon juice
1½ Tbsp
Extra virgin olive oil
1½ Tbsp
Kosher salt
½ tsp
Black pepper
½ tsp
Instructions
1
Bring a large pot of water to a boil. Cook the ravioli for 3 minutes. Add the sugar snap peas and cook for 2 minutes. Add the green peas and cook until the ravioli are tender and the sugar snap peas are crisp-tender, about 1 minute. Drain.
2
In a large bowl, stir the lemon zest and juice, oil, salt, and black pepper. Add the ravioli mixture and toss gently to coat.
3
Serving size: 1¼ cups
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