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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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
1138 Days Ago
This was okay, but not a repeat for us.
Kozie Bartow
1150 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!