Ravioli and Snap Peas

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 194.3
  • Total Fat: 8.2 g
  • Cholesterol: 27.3 mg
  • Sodium: 322.0 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 8.7 g

View full nutritional breakdown of Ravioli and Snap Peas calories by ingredient
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This recipe is flexible. Substitute green beans, broccoli florets or zucchini for variety. This recipe is flexible. Substitute green beans, broccoli florets or zucchini for variety.
Number of Servings: 6


    1 20 oz package refrigerated cheese ravioli
    1 lb fresh sugar snap peas(4 cups)
    1/2 cup chopped onion
    2 cloves garlic, minced
    1 Tbsp Smart Balance 50/50 unsalted butter blend
    1 cup evaporated fat free milk
    2 Tbsp snipped fresh parsley
    1 tsp lemon-pepper seasoning
    1/2 tsp finely shredded lemon peel
    1/3 cup finely shredded Parmesan cheese


Cook ravioli according to package directions, adding snap peas during the last 2 minutes of cooking. Drain; transfer to a serving platter and keep warm. Meanwhile, in a large skillet cook onion and garlic in hot butter over medium heat for 4 minutes. Stir in the evaporated milk, parsley, lemon pepper and lemon peel. Bring to a boil, reduce heat. Boil gently, uncovered about 2 minutes or until slightly thickened. Spoon cream sauce over pasta and pea pods. Toss gently, Sprinkle with Parmesan cheese.


Number of Servings: 6

Recipe submitted by SparkPeople user LADYPHOENIX61.

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