Saturday, October 29, 2011

Zucchini With Mushroom Ravioli in Truffle Butter Sauce

I was not sure what to expect from this recipe..but let me tell you!! Delicious. I made it a few times. I couldn't find Mushroom Ravioli thought so I substituted beef. Also I couldn't find WHITE truffle so I used Black. Its pretty good, even though I'm not the biggest mushroom fan.

"Husband tested and approved -- a great vegetarian option for a quick dinner."

  • 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


  1. 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.
  2. 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.


Would I make again? Heck yes. I already have. Going into my quick and easy dinner recipe. This recipe really made me love zucchini this way!!