Ravioli with Snap Peas & Mushrooms 
Prep/Total Time: 30 min.
Makes: 8 servings
Ingredients:
1 package (20 ounces) of refrigerated cheese ravioli
1 pound fresh sugar snap peas, trimmed
1 tablespoon butter
1/2 pound sliced fresh mushrooms
3 shallots, finely chopped
2 garlic cloves, minced
2 cups fat-free evaporated milk
8 fresh sage leaves, thinly sliced or 2 teaspoons rubbed sage
1 teaspoon grated lemon zest
1 teaspoon lemon-pepper seasoning
1/4 teaspoon white pepper
1/4 cup shredded Parmesan cheese
1/4 cup hazelnuts, coarsely chopped and toasted
Directions:
In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain.
Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, shallots, and garlic; cook and stir until mushrooms are tender. Stir in milk, sage, lemon zest, lemon pepper, and white pepper; bring to a boil. Reduce heat; simmer, uncovered, until sauce is slightly thickened, about 2 minutes.
Add ravioli and snap peas to the sauce; heat through. Sprinkle with cheese and hazelnuts.
Nutritional Facts:
1 cup: 347 calories, 11g fat (5g saturated fat), 36mg cholesterol, 470mg sodium, 44g carbohydrate (11g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2-1/2 starch, 1 medium-fat meat, 1 vegetable, 1 fat.
Recipe courtesy of Taste of Home.
I think I would devour a plate of this goodness 
