Creamy Ravioli Primavera with Snap Peas & Parmesan Chips

By á-7737

Calories 550kcal, Fat 28.0g, Proteins 20.0g, Carbs 54.0g

Ingredients

• 1/4 Cup (1 1/2 oz) Parmesan
• ½ lb sugar snap or snow peas
• 3 oz scallions
• garlic (use 1 large clove)
• Cheese ravioli
• 1/4 Cup cream cheese
• kosher salt
• ground pepper
• olive oil

Details

Adapted from dinnerly.com

Preparation

Step 1

1. Prep ingredients
Bring a large saucepan of salted water to a boil. Cover. Finely grate Parmesan. Trim ends from snap or snow peas, then thinly slice on an angle. Trim ends from ⅔ of the scallions (save rest for own use), then thinly slice, keeping green dark greens separate. Peel and finely chop 1 large garlic clove.

2. Make Parmesan chip
Off the heat, sprinkle half of the Parmesan in a 7-inch circle in a large nonstick skillet. Cook over medium heat until melted and lightly golden, about 4 minutes. Carefully flip and cook, about 30 seconds. Transfer to a plate to cool. Parmesan will crisp as it cools.

3. Cook ravioli
Return water to a boil, add ravioli and cook, stirring, until al dente, about 3 minutes. Reserve 1 cup water, then drain ravioli.

4. Sauté aromatics
Heat 1½ tablespoons oil in same skillet over medium-high. Add garlic and scallion whites and pale greens and cook, about 1 minute. Add snap or snow peas,and season with salt and pepper. Cook, stirring, until bright green, about 2 minutes. Stir in cream cheese until melted, then stir in reserved pasta water until creamy.

5. Finish & serve
Into skillet with sauce, stir remaining Parmesan in large pinches to avoid clumping. Add ravioli, scallion dark greens, and a several grinds of pepper and cook, tossing, just until lightly coated, about 30 seconds. Spoon into bowls and coarsely break Parmesan crisp to garnish. Enjoy!

6. Take it to the next level


Serve a refreshing chopped salad on the side by combining chunky chopped tomatoes, cucumbers, peppers, olives, and a red wine vinaigrette.