Ravioli With Peas And Shallots

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Real Simple


This is good but you need to add more flavor. I doubled the shallots, used white wine, no pasta water, used more zest and added lemon juice. Likely more salt and pepper, too.
Elizabeth Madden   •  15 Apr   •  Report
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1 1/2 pounds cheese ravioli (fresh or frozen)

2 tablespoons butter

2 shallots, thinly sliced

1 10-ounce bag frozen peas

1 teaspoon grated lemon zest

Kosher salt and black pepper

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