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Ravioli with Snap Peas, Pea Tendrils and Mint
Bring a large pot of salted water to a full boil, reduce heat, and add ravioli. Stir occasionally to prevent pasta from sticking. After about 8 to 12 minutes, remove ravioli and set aside. In a small sauce pan melt butter and crème fraiche together over low heat. Whisk in lemon juice, zest, and minced garlic. Next, stir in parmesan. Bring to a low boil in order to thicken sauce, approx. 8 minutes. Add salt and pepper to taste, and then add sugar snap peas. Pour sauce over ravioli and then sprinkle pea tendrils and mint. Add additional lemon zest if desired.