Zucchini with Mushroom Ravioli in Truffle Butter Sauce Recipe - Allrecipes.com
Zucchini with Mushroom Ravioli in Truffle Butter Sauce Recipe
  • READY IN 30 mins

Zucchini with Mushroom Ravioli in Truffle Butter Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

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 More Reviews

Nov 07, 2011

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...

 
Aug 27, 2010

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

  • Calories
  • 410 kcal
  • 20%
  • Carbohydrates
  • 47 g
  • 15%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 19.6 g
  • 30%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 13.3 g
  • 27%
  • Sodium
  • 564 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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