Ravioli Alfredo with green peas

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 537, total fat 32 G., saturated fats 19 G., proteins 17 G., carbohydrates 42 G., fiber 3 G., cholesterol 127 mg, sodium 574 mg, sugar 0 G.

If you're having ravioli for dinner, prepare them like Italian pasta with a creamy Alfredo sauce, and even store-bought ravioli will turn into a delicious dish filled with a homey flavor. For the sauce, you'll need heavy cream and its key ingredients: butter and plenty of grated Parmesan cheese. After cooking the ravioli, don't drain all the water; reserve some to thin the sauce and make it more pourable. A pinch of nutmeg, fresh parsley, and green peas perfectly complement the creamy flavor of the dish. It comes together in minutes and is perfect for both a weeknight and a Sunday lunch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 packages of 250 g. ravioli with mushrooms
4 tablespoons unsalted butter
0.5 cups heavy cream
1 cup frozen green peas, thawed
0.5 tbsp. grated parmesan
A pinch of freshly grated nutmeg
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. Add the ravioli and cook according to package directions. Set aside 0.5 cups of water and discard the rest.
Combine the butter, cream, and peas in a large skillet and bring to a boil over medium heat; cook for 1 minute. Add the ravioli, cheese, nutmeg, and a little of the cooking water; stir. Add more water, if needed, to thin the sauce. Season with salt and pepper to taste.