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Ravioli with Snap Peas, Pea Tendrils and Mint

Recipe type: Entree



2 packages
Fondo di Toscana Mountain Asparagus Ravioli (about 20 ravioli)
3⁄4 cups
Butter (softened)
1⁄4 cup
Crème Fraiche
Lemons (juiced and zested)
3 cloves
Garlic (minced)
1⁄4 cup
Parmesan (finely grated)
1 1⁄2 cup
Sugar Snap Peas
1⁄2 cup
Pea Tendrils
1 1⁄2 tablespoon
Mint (finely chopped)


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.