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.
Rate This!
Ravioli, Zucchini, and Brown Butter
Directions
- 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.
- 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.
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.
Reviews (2)
Karen Olson-Russell
1349 Days Ago
This was okay, but not a repeat for us.
Kozie Bartow
1361 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!