Zucchini with Mushroom Ravioli in Truffle Butter Sauce

Zucchini with Mushroom Ravioli in Truffle Butter Sauce

2
Chris Frankovic Zaroor 0

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

Ingredients

30 m servings 410 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

  • Calories:
  • 410 kcal
  • 20%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

2
  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 tha...

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