Ravioli with peas and mushrooms

You need:

- 1 ricotta ravioli blister
- 500gr of pea beans, boiled and cut into pieces
- 1 tablespoon of butter
- 250gr sliced fresh mushrooms
- 3 finely chopped onions
- 2 minced garlic cloves
- 2 cups of milk cream or cream cheese
- 8 fresh sage leaves chopped (or dehydrated)
- 1 teaspoon grated lemon peel
- 1/4 teaspoon white pepper
- salt to taste
- 1/4 cup grated Parmesan cheese
- 1/4 cup almonds, toasted and chopped

preparation:
In a large pot, cook the ravioli according to package directions, when they are ready to strain.

Meanwhile, in a large skillet, heat the butter over medium-high heat and add the mushrooms, onions and garlic; cook and stir until the mushrooms are tender, in the last minutes add the pea beans already boiled and chopped in halves. Add milk cream, sage, lemon peel, white pepper; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until the sauce is slightly thick, salt to taste.

Add the hot ravioli. Sprinkle with cheese and roasted almonds.

to enjoy!