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Two-Pea Ravioli 8
P r e p 1 0 m i n
C o o k 1 0 m i n
Ser ves 4
If you’re using frozen sugar snap peas, thaw them first, then toss them into the boiling water along with the green peas, just long enough to warm them through..
1 cup frozen green peas, thawed
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 is tender and the sugar snap peas are crisp-tender, about 1 minute. Drain.
1 tsp finely grated lemon zest, plus 1½ tbsp juice
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.
12 oz frozen cheese ravioli 8 oz fresh or frozen sugar snap peas, trimmed if fresh
1½ tbsp extra-virgin olive oil ½ tsp salt ½ tsp black pepper
TEST KITCHEN TIP
130
Easy Ever yday Cooking
Per serving (1¼ cups): 261 Cal, 10 g Total Fat, 3 g Sat Fat, 446 mg Sod, 33 g Total Carb, 9 g Sugar, 5 g Fib, 12 g Prot.
Fresh sugar snaps are sometimes sold along with their shoots—delicate tendrils and leaves that are
