Ravioli, Zucchini, and Brown Butter

This vegetarian pasta toss is just as delicious as room temperature as it is piping hot, so feel free to serve in at parties, potlucks or picnics.

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Reviews (0)

4.0 by 12 people

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Makes: 6 cups
  • Start to Finish: 30 mins

Ravioli, Zucchini, and Brown Butter

Directions

  1. Heat the olive oil over medium-high heat in a very large nonstick skillet. Add zucchini to hot oil and cook, stirring occasionally, until tender, about 4 minutes. Remove zucchini from skillet and set aside.
  2. Cook ravioli according to package instructions; drain and keep warm. In the same skillet heat butter and salt over medium heat, stirring occasionally, until butter is browned, about 3 minutes. Add almonds; cook and stir for 2 minutes or until toasted. Add zucchini to skillet; toss to coat. Add ravioli, balsamic vinegar, and mint to skillet; stir gently to coat. Garnish with additional mint, if desired.
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Nutrition Facts (Ravioli, Zucchini, and Brown Butter)

  • Per serving:
  • 428 kcal ,
  • 30 g fat
  • (12 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 67 mg chol. ,
  • 683 mg sodium ,
  • 35 g carb. ,
  • 5 g fiber ,
  • 6 g sugar ,
  • 13 g pro.
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Reviews (2)

12 Ratings
1344 Days Ago
This was okay, but not a repeat for us.
1356 Days Ago
This recipe was EASY and DELICIOUS! I didn't have any mint, and will add that another time, but the family and I so enjoyed the flavor. If I had a restaurant, I'd want this on the menu!

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