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.

Ravioli, Zucchini, and Brown Butter
Photo: Andy Lyons
Total Time:
30 mins
6 cups


  • 2 teaspoon extra-virgin olive oil

  • 1 pound zucchini, halved lengthwise and thinly sliced

  • 1 9 ounce package refrigerated four-cheese ravioli

  • ¼ cup butter

  • ½ teaspoon kosher salt

  • ½ cup almonds, chopped

  • 2 tablespoon balsamic vinegar

  • 2 tablespoon snipped fresh mint


  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.

Nutrition Facts (per serving)

428 Calories
30g Fat
35g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 428
% Daily Value *
Total Fat 30g 38%
Saturated Fat 12g 60%
Cholesterol 67mg 22%
Sodium 683mg 30%
Total Carbohydrate 35g 13%
Total Sugars 6g
Protein 13g
Vitamin C 20.7mg 104%
Calcium 157mg 12%
Iron 2.4mg 13%
Potassium 420mg 9%
Folate, total 36.6mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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