Ravioli with Snap Peas & Mushrooms Recipe

INGREDIENTS

• 1 package (20 ounces) 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 peel
• 1 teaspoon lemon-pepper seasoning
• 1/4 teaspoon white pepper
• 1/4 cup shredded Parmesan cheese
• 1/4 cup hazelnuts, coarsely chopped and toasted