Ingredients
- Kosher salt
- 2 9 -ounce packages mushroom ravioli
- Freshly ground pepper
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 cup frozen peas, thawed
- 1/2 cup grated mozzarella dairy product
- Pinch of freshly grated nutmeg
- two tablespoons chopped fresh parsley
Directions
Bring a sizable pot of salted water to some boil. Add some ravioli and prepare because the label directs. Reserve 1/2 cup from the cooking water, then drain the ravioli.
Combine the butter, cream and peas inside a large skillet and produce to some simmer over medium heat prepare one minute. Add some ravioli, cheese, nutmeg along with a a little the reserved cooking water towards the skillet and toss. Increase the cooking water to thin the sauce, as needed. Season with pepper and salt. Divide among bowls and top using the parsley .
Per serving: Calories 537 Fat 32 g (Saturated 19 g) Cholesterol 127 mg Sodium 574 mg Carb 42 g Fiber 3 g Protein 17 g
Photograph by Christopher Testani