About this recipe:This is a quick meal, which is super-easy to make. Mushroom ravioli and courgettes are tossed with butter and truffle oil. Enjoy with grated Parmesan cheese, if desired.
3 cloves garlic, finely chopped
3 courgettes, sliced
1 (250g) package mushroom ravioli
salt and ground black pepper to taste
1 teaspoon white truffle oil
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Method Prep:15min › Cook:15min › Ready in:30min
Bring a pot of salted water to the boil. While water is heating, melt 15g butter in a large frying pan over medium heat and cook the garlic until fragrant but not brown, about 1 minute. Stir in the courgette and cook until tender and slightly browned, about 10 minutes. Season to taste with salt and pepper.
About 5 minutes after starting to cook the courgette, stir the mushroom ravioli into the boiling water. Let them cook until they begin to float, about 2-3 minutes; scoop out the ravioli with a slotted spoon and add to the courgette. Melt 15g butter with the ravioli and courgette and drizzle with truffle oil. Gently toss everything together and serve.