Weekly Winner: Pretty Easy Peasy

Ravioli Alfredo with PeasThis week’s entry is so easy, it barely qualifies as cooking.  Besides being so dang easy… it is also a very pretty dish.  Sometimes it is the simplest, easiest things that actually taste the best.  Case in point, this week’s Weekly Winner.  It is Ravioli Alfredo with Peas and it comes from Food Network Magazine.

The most important thing I can say about this recipe is make sure you find fresh mushroom ravioli.  I found some at the Green City Market, my local farmer’s market and it was remarkable.  With such few ingredients, it is vital that each is really good quality.

It may seem like cheating, but it is wonderfully delicious cheating.  Make this and enjoy all the extra time you’ll have!

Ravioli Alfredo with Peas

Serves 4 (or just me and my husband!)


  • 2 9-oz packages of mushroom ravioli
  • Freshly ground pepper
  • 4 Tbsp unsalted butter
  • ½ cup heavy cream
  • 1 cup frozen peas, thawed
  • ½ cup grated parmesan cheese
  • Pinch of freshly grated nutmeg
  • 2 Tbsp chopped fresh parsley


Bring large pot of salted water to a boil.  Add the ravioli and cook as the label directs.  Reserve ½ cup of the cooking water, then drain the ravioli.

Combine the butter, cream and peas in a large skillet and bring to a simmer over medium heat; cook 1 minute.  Add the ravioli, cheese, nutmeg and a splash of the reserved cooking water to the skillet and toss.  Add more cooking water to think the sauce, if needed.  Season with salt and pepper.  Divide among bowls and top with the parsley.


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