Ravioli With Peas, Tomatoes And Sage Butter Sauce - cooking recipe

Ingredients

1 lb cheese ravioli, cooked according to package
4 tablespoons butter
12 fresh sage leaves or 1 teaspoon dried sage
2 tablespoons fresh parsley, chopped
1 teaspoon lemon, zest of
1 cup baby peas, fresh or frozen
1 cup diced fresh tomato
salt and pepper
1/2 cup grated parmesan cheese

Preparation

Melt butter in large, deep skillet.
Add sage and parsley and cook over medium heat until butter starts to brown, about 3 minutes.
Add cooked ravioli and lemon zest and toss to coat.
Add peas and tomatoes and toss until heated through.
Add salt and pepper to taste.
Add parmesan cheese and toss to combine.