INGREDIENTS
2
Garlic cloves
1 tsp
Lemon peel
1/2 lb
Mushrooms, fresh
8
Sage, fresh leaves
3
Shallots
1 lb
Sugar snap peas, fresh
2 cups
Evaporated milk, fat-free
1
package Cheese ravioli, refrigerated
1 tsp
Lemon-pepper seasoning
1/4 tsp
White pepper
1/4 cup
Hazelnuts
1 tbsp
Butter
1/4 cup
Parmesan cheese