Courgettes with mushroom ravioli

    30 min

    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 people made this

    Serves: 2 

    • 15g butter
    • 3 cloves garlic, finely chopped
    • 3 courgettes, sliced
    • 1 (250g) package mushroom ravioli
    • salt and ground black pepper to taste
    • 15g butter
    • 1 teaspoon white truffle oil

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. 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.
    2. 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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    An "okay" pasta side dish but not nearly as good as its sophisticated name would imply. Genuine truffle butter is intensely flavorful - this, not being the real thing, had little to none of that wonderful truffle flavor. "Packaged Ravioli Tossed with Zucchini" is not nearly as enticing...  -  07 Nov 2011  (Review from Allrecipes US | Canada)


    This was good. I would make it again. Not over the top insane good, but good. Hubby liked it kids not so much.  -  27 Aug 2010  (Review from Allrecipes US | Canada)