Monday, July 12, 2010

Ravioli and Peas in Lemon Pepper Cream Sauce

Sounds glutenous, right?


This recipe is one of my "dang-I don't-feel-like-cooking-forever-but-we-need-something-to-eat" staples. My family loves it and I love that it's so fast and easy! I also love that the cream sauce in this recipe is made with evaporated milk and olive oil, giving you that yummy rich flavor and texture, without the extra saturated fat.

Refrigerated or frozen ravioli, we use Bertolli whole-wheat cheese ravioli. You'll either need two small packages or one family-size package.
1 12 oz can evaporated milk
2 tbsp butter (okay, so there's a little bit of butter. But you need this in order to keep the sauce from breaking-when fat sits on top of whatever liquid... icky)
2 tbsp olive oil
1 tbsp flour
1 tsp lemon-pepper seasoning (available in any grocery store)
1/2 tsp onion powder (or 1/2 cup diced onion if you like)
Zest from one lemon
2 garlic cloves, peeled and minced (or pressed, I love my garlic presser)
1/3 cup grated parmesan cheese (please don't buy the pregrated stuff, a small wedge will last you forever in the fridge and will add lots of body and flavor to just about anything)
1 1/2 cups peas, fresh or frozen (if frozen, thaw them in a bowl while you cook everything else)
Salt and pepper to taste (don't salt until AFTER adding the parmesan, you might not need any)

1. First get your ravioli cooking. Remember to salt your water and add a little bit of oil to prevent sticking. Drain.
(and don't forget to get those frozen peas out so they can defrost)

2. While those cook, melt butter and olive oil in a skillet over medium heat. To this, add both garlic and cook until very lightly browned. Now add your onion powder and flour. Using a whisk, cook flour until light brown. It will be thick (nice rue you got there!).

3. Whisk in evaporated milk and keep whisking until flour mixture is well incorporated. To this, add your lemon-pepper seasoning, lemon zest, and parmesan cheese. Let simmer for about 5 minutes, stirring occasionally. If the sauce seems too thick, add water a tablespoon at a time; too thin, add flour a teaspoon at a time or let simmer a little while longer. Season with salt and pepper to taste.

4. Once the sauce is how you like it, add your peas. Give those a minute to cook and then add your ravioli and toss.

Not exactly the best picture (I realized I should blog this recipe a little too late), but...

Kid Tested.

Husband approved.


  1. Whatever gave you the idea to put peas in this dish? Smart idea.

  2. We put peas in everything! Really, everything. =)