Ravioli and Snap Peas are enrobed in a cream and lemon sauce that’s highlighted with fresh dill and parsley.

Ingredients
1  pound refrigerated or frozen cheese ravioli
1  pound sugar snap pea pods (4 cups)
1/2  cup chopped onion
1  tablespoon margarine or butter
1  cup whipping cream
1/4  cup snipped fresh dill weed
2  tablespoons snipped fresh parsley
1  teaspoon lemon-pepper seasoning
1/2  teaspoons finely shredded lemon peel
1/3  cup finely shredded Parmesan cheese
   Additional snipped fresh dill weed (optional) 

Directions
Cook ravioli according to package directions, adding the sugar snap peas during the last 2 minutes of cooking. Drain; transfer to a serving platter and keep warm. 

Meanwhile, in a large skillet cook onion in hot margarine or butter over medium heat for 4 minutes. Stir in whipping cream, 
the 1/4 cup dill weed, parsley, lemon-pepper seasoning, and lemon peel. Bring to boiling; reduce heat. Boil gently, uncovered, about 2 minutes or until slightly thickened. 

Spoon cream sauce over pasta and pea pods. Toss gently. Sprinkle Parmesan cheese over all. Sprinkle with additional snipped dill weed, if desired. Makes 4 to 6 main-dish servings.  

Source:  Better Homes & Gardens