1/2 lb of sugar snap peas
1 stick of unsalted butter
1 garlic clove, minced
1/2 lb of small mushrooms
1/4 cup of freshly grated parmesan cheese
Freshly ground black pepper to taste
Hain iodized sea salt to taste
1 bag of Rosetto Cheese Ravioli, 24 oz
Prepare the ravioli according to package instructions, drain and keep warm.
In a medium saucepan, bring lightly salted water to a boil and cook the peas uncovered for 2 minutes. Drain, and then cool the peas in iced water. Drain well.
In a large skillet, melt the butter over a medium-high heat, sauté the garlic and brown the mushrooms slightly. Add the ravioli and peas to the skillet and toss well with grated cheese. Season to taste and serve at once.