Zucchini With Mushroom Ravioli In Truffle Butter Sauce Recipe

Cooking Directions

• STEP 1.Bring a large pot of salted water to a boil and cook the mushroom ravioli according to package instructions.
• STEP 2.Meanwhile, heat a large skillet over medium heat and add the olive oil. Add the sliced zucchini and cook until golden brown, about 5 minutes.
• STEP 3.In a separate small saucepan, melt the butter over low heat. Stir in the truffle oil and season with salt and pepper to taste.
• STEP 4.Once the ravioli is cooked, drain it and add it to the skillet with the zucchini. Pour the truffle butter sauce over the ravioli and zucchini and toss gently to coat.
• STEP 5.Serve the Zucchini with Mushroom Ravioli in Truffle Butter Sauce immediately, garnished with grated Parmesan cheese and fresh parsley.
• STEP 6.Enjoy!

Cooking Tips

• Make sure to cook the ravioli until al dente to ensure a perfect texture.
• If you don't have truffle oil, you can substitute it with a drizzle of extra virgin olive oil for a milder flavor.
• Feel free to add some sautéed garlic or shallots to the zucchini for extra flavor.
• For a vegetarian version, use vegetable ravioli instead of mushroom ravioli.

Storage and Serving

• This dish is best served immediately to enjoy the flavors and textures at their peak.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the leftovers in a skillet over low heat, adding a splash of water or broth to prevent drying out.
• Garnish with fresh parsley and grated Parmesan cheese before serving.