Zucchini With Mushroom Ravioli In Truffle Butter Sauce Recipes

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WILD MUSHROOM RAVIOLI WITH BUTTER AND PARMESAN SAUCE



Wild Mushroom Ravioli with Butter and Parmesan Sauce image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

2 packages (11-ounce) fresh wild mushroom ravioli
1 cup unsalted butter
1/2 cup fresh basil leaves
6 tablespoons toasted pine nuts
1 whole nutmeg or 1/2 teaspoon grated nutmeg
2/3 cup grated Parmesan

Steps:

  • Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
  • Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

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     Squash Recipes

Time 30m

Yield 2

Number Of Ingredients 7

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

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