Ravioli with Minted Pea Sauce
Prep: 15 minutes • Cook: 10 minutes
Serves: 4 as main course or 6 as side dish
2 cups frozen green sweet peas, thawed
3 tablespoons extra virgin olive oil
2 tablespoons coarsely chopped fresh mint leaves plus sprigs for garnish (optional)
5 teaspoons fresh lemon juice
1/4 cup each drained and chopped roasted red peppers and sun-dried tomatoes in oil
salt and ground black pepper, to taste
6 strips fully cooked bacon, coarsely chopped
1/4 cup shredded Parmesan cheese
1. Heat large covered saucepot of salted water to boiling over high heat. Add ravioli and cook as label directs. Drain ravioli and reserve 1/2 cup cooking water; keep ravioli warm.
2. In blender, purée peas, oil, mint, lemon juice and reserved 1/2 cup cooking water. Transfer pea mixture to small saucepot. Stir in roasted red peppers and sun-dried tomatoes, and cook over medium heat 4 to 5 minutes or until heated through, stirring occasionally. Stir in salt and pepper. To serve, spoon sauce over ravioli; sprinkle with bacon and cheese. Garnish with mint sprigs, if desired.
Approximate nutritional values per serving: 639 Calories, 30g Fat (8g Saturated), 78mg Cholesterol, 1558mg Sodium, 64g Carbohydrates, 5g Fiber, 21g Protein Protein