Two-Pea Ravioli

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8 Prep 10 min Cook 10 min Serves 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..

12 oz frozen cheese ravioli 8 oz fresh or frozen sugar snap peas, trimmed if fresh 1 cup frozen green peas, thawed 1 tsp finely grated lemon zest, plus 1½ tbsp juice 1½ tbsp extra-virgin olive oil ½ tsp salt ½ tsp black pepper 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.

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.

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.

TEST KITCHEN TIP

Fresh sugar snaps are sometimes sold along with their shoots—delicate tendrils and leaves that are