Zucchini with Mushroom Ravioli in Truffle Butter Sauce

Zucchini with Mushroom Ravioli in Truffle Butter Sauce

2 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
cfrankovic
Recipe by  cfrankovic

“Husband tested and approved -- a great vegetarian option for a quick dinner.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  1. Bring a pot of salted water to a boil. While water is heating, melt 1 tablespoon of butter in a large skillet over medium heat, and cook the garlic until fragrant but not brown, about 1 minute. Stir in the zucchini slices, and cook until tender and slightly browned, about 10 minutes. Season to taste with salt and pepper.
  2. About 5 minutes after starting to cook the zucchini, stir the mushroom ravioli into the boiling water. Let them cook until they begin to float, about 5 minutes; scoop out the ravioli with a slotted spoon, and add them to the zucchini. Melt 1 more tablespoon of butter with the ravioli and zucchini, and drizzle the dish with truffle oil. Gently toss the ravioli and zucchini to thoroughly coat with butter and truffle oil, and serve.

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Reviews (2)

Rate This Recipe
naples34102
6

naples34102

An "okay" pasta side dish but not nearly as good as its sophisticated name would imply. Genuine truffle butter is intensely flavorful - this, not being the real thing, had little to none of that wonderful truffle flavor. "Packaged Ravioli Tossed with Zucchini" is not nearly as enticing...

alemana
3

alemana

This was good. I would make it again. Not over the top insane good, but good. Hubby liked it kids not so much.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 410 cal
  • 20%
  • Fat
  • 19.6 g
  • 30%
  • Carbs
  • 47 g
  • 15%
  • Protein
  • 13.3 g
  • 27%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 564 mg
  • 23%

Based on a 2,000 calorie diet

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Mushroom and Spinach Ravioli with Chive Butter Sauce

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Butternut Squash Ravioli with Sage-Brown Butter Sauce