ZUCCHINI WITH MUSHROOM RAVIOLI IN TRUFFLE BUTTER SAUCE

Zucchini with Mushroom Ravioli in Truffle Butter Sauce image

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

Ingredients

1 tablespoon butter
3 cloves garlic, minced
3 zucchinis, sliced
1 (9 ounce) package mushroom ravioli
salt and ground black pepper to taste
1 tablespoon butter
1 teaspoon white truffle oil

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