Zucchini With Mushroom Ravioli In Truffle Butter Sauce Recipe

Recipe By Slurrp

Zucchini with Mushroom Ravioli in Truffle Butter Sauce is a delicious and elegant dish that combines the earthy flavors of mushrooms and truffle with the freshness of zucchini. The ravioli is filled with a savory mushroom filling and cooked until tender. The zucchini is sautéed until golden and then tossed in a rich truffle butter sauce. This dish is perfect for a special occasion or a gourmet weeknight dinner.

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Rate
Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Zucchini With Mushroom Ravioli In Truffle Butter Sauce
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ingredients serve

Ingredients for Zucchini With Mushroom Ravioli In Truffle Butter Sauce Recipe

  • 1/2 Package Of Mushroom Ravioli
  • 1 Medium Zucchini, Sliced
  • 1 tablespoon Olive Oil
  • 2 tablespoon Butter
  • 1/2 tablespoon Truffle Oil
  • As required Salt And Pepper To Taste
  • as required Grated Parmesan Cheese, For Garnish
  • as needed Fresh Parsley, For Garnish

Directions: Zucchini With Mushroom Ravioli In Truffle Butter Sauce Recipe

Cooking Directions

  • STEP 1.Bring a large pot of salted water to a boil and cook the mushroom ravioli according to package instructions.
  • STEP 2.Meanwhile, heat a large skillet over medium heat and add the olive oil. Add the sliced zucchini and cook until golden brown, about 5 minutes.
  • STEP 3.In a separate small saucepan, melt the butter over low heat. Stir in the truffle oil and season with salt and pepper to taste.
  • STEP 4.Once the ravioli is cooked, drain it and add it to the skillet with the zucchini. Pour the truffle butter sauce over the ravioli and zucchini and toss gently to coat.
  • STEP 5.Serve the Zucchini with Mushroom Ravioli in Truffle Butter Sauce immediately, garnished with grated Parmesan cheese and fresh parsley.
  • STEP 6.Enjoy!

Cooking Tips

  • Make sure to cook the ravioli until al dente to ensure a perfect texture.
  • If you don't have truffle oil, you can substitute it with a drizzle of extra virgin olive oil for a milder flavor.
  • Feel free to add some sautéed garlic or shallots to the zucchini for extra flavor.
  • For a vegetarian version, use vegetable ravioli instead of mushroom ravioli.

Storage and Serving

  • This dish is best served immediately to enjoy the flavors and textures at their peak.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • To reheat, gently warm the leftovers in a skillet over low heat, adding a splash of water or broth to prevent drying out.
  • Garnish with fresh parsley and grated Parmesan cheese before serving.
Nutrition
value
115
calories per serving
2 g Fat9 g Protein15 g Carbs19 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    9g
  • Carbs
    15g
  • Fiber
    19g

MacroNutrients

  • Carbs
    15g
  • Protein
    9g
  • Fiber
    19g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    34mg
  • Iron
    4mg
  • Vitamin A
    4mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    9mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    1mg
  • Vitamin E
    < 1mg
  • Copper
    2mcg
  • Magnesium
    78mg
  • Manganese
    3mg
  • Phosphorus
    308mg
  • Selenium
    2mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp