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Zucchini with Mushroom Ravioli in Truffle Butter Sauce

Chris Frankovic Zaroor

"Husband tested and approved -- a great vegetarian option for a quick dinner."
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30 m servings 410 cals
Original recipe yields 2 servings

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  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.

Nutrition Facts

Per Serving: 410 calories; 19.6 g fat; 47 g carbohydrates; 13.3 g protein; 71 mg cholesterol; 370 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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An "okay" pasta side dish but not nearly as good as its sophisticated name would imply. Genuine truffle butter is intensely flavorful - this, not being the real thing, had little to none of tha...

This was good. I would make it again. Not over the top insane good, but good. Hubby liked it kids not so much.