Ravioli with Snap Peas and Mushrooms

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (20 oz.) refrigerated cheese ravioli
1 lb. fresh sugar snap peas, trimmed
1 Tbsp. butter
1/2 lb. sliced fresh mushrooms
3 shallots, finely chopped
2 garlic cloves, minced
2 c. fat-free evaporated milk
8 fresh sage leaves, thinly sliced or 2 tsp. rubbed sage
1 tsp. grated lemon peel
1 tsp. lemon-pepper seasoning
1/4 tsp. white pepper
1/4 c. shredded Parmesan cheese
1/4 c. hazelnuts, coarsely chopped and toasted

Directions:
In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain.

Meanwhile, in a large skillet, heat butter over medium-high heat.  Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender.  Stir in milk, sage, lemon peel, lemon-pepper and white pepper; bring to a boil.  Reduce heat; simmer, uncovered, 2 minutes or until sauce is slightly thickened.

Add ravioli and snap peas to sauce; heat through.  Sprinkle with cheese and hazelnuts.

Note~ 
To toast nuts, spread in a 15x10 baking pan.  Bake at 350 degrees for 5-10 minutes or until lightly browned, stirring occasionally.  Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

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