ZUCCHINI WITH MUSHROOM RAVIOLI IN TRUFFLE BUTTER SAUCE
Husband tested and approved -- a great vegetarian option for a quick dinner.
Provided by Chris Frankovic Zaroor
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- 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.
- 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.
Nutrition Facts : Calories 409.8 calories, Carbohydrate 47 g, Cholesterol 71 mg, Fat 19.6 g, Fiber 4.7 g, Protein 13.3 g, SaturatedFat 10.8 g, Sodium 370.3 mg, Sugar 5.8 g
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