Amanda Lawrence shares a fast recipe for ravioli that doesn’t require a can opener!
Zucchini and Mushrooms with Cheese Ravioli
Recipe serves two, but can be doubled to serve more.
Package of Cremini mushrooms
2 garlic cloves
Refrigerated package of cheese ravioli
8–10 ounces of your favorite veggie-friendly pasta or marinara sauce
Salt and red pepper flakes to taste.
Bring a medium-sized pot of water to boil. Prepare other ingredients. Wash fresh produce.
Trim ends and slice zucchini into half-moons.
Add ravioli to boiling water. Cook about three to five minutes. Drain, return to the pot, and drizzle with olive oil. Gently toss to coat, then cover and set aside.
Pour olive oil into a large pan, cook over medium heat until oil is hot. Add mushrooms, stirring every so often until browned, about five to seven minutes. Add garlic until fragrant. Add zucchini, cook until tender, stirring occasionally, about four to five minutes.
Combine finished ravioli and your favorite pasta or marinara sauce, lightly toss together and bring to a simmer. Remove from stove. Serve garnished with red pepper and Parmesan cheese to taste.
Copyright 2022 Amanda Lawrence
Images: copyright 2022 Amanda Lawrence, all rights reserved.
About the Author
Amanda Lawrence is a cradle Catholic, mother, librarian, writer, and speaker. She lives in her own little slice of Heaven on the coast of Massachusetts with her son and dog. She hopes to make disciples through wisdom, truth, and her service to God.