Zucchini with Mushroom Ravioli in Truffle Butter Sauce The Best Recipes
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| Zucchini with Mushroom Ravioli in Truffle Butter Sauce |
"Husband tested and authorised -- a extraordinary vegetarian option for a quick dinner."
Ingredients :
- 1 tablespoon butter
- 3 cloves garlic, minced
- three zucchinis, sliced
- 1 (nine ounce) package mushroom ravioli
- salt and ground black pepper to taste
- 1 tablespoon butter
- 1 teaspoon white truffle oil
Instructions :
| Prep : 10M | Cook : 2M | Ready in : 30M |
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- Bring a pot of salted water to a boil. While water is heating, soften 1 tablespoon of butter in a big skillet over medium heat, and cook the garlic until aromatic however now not brown, approximately 1 minute. Stir in the zucchini slices, and cook dinner until tender and slightly browned, approximately 10 minutes. Season to flavor with salt and pepper.
- About 5 mins after starting to cook dinner the zucchini, stir the mushroom ravioli into the boiling water. Let them cook dinner until they start to go with the flow, about 5 minutes; scoop out the ravioli with a slotted spoon, and upload them to the zucchini. Melt 1 greater tablespoon of butter with the ravioli and zucchini, and drizzle the dish with truffle oil. Gently toss the ravioli and zucchini to very well coat with butter and truffle oil, and serve.
Notes :
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