August 21, 2013

Ravioli with Zucchini, Onions, & Mushrooms

We're still stuffing ourselves with zucchini over here! My parents did a mega-sized zucchini drop off last week, which we shredded for baking & freezing. We also had one from our garden & another one from them, so it was time to start cooking!

Last weekend, we shopped at Roots Market in Maryland while we were down there. I love that store!!! They had this ravioli on sale. It was SO GOOD!! We both liked it better than just about any ravioli we've had. The raviolis were the perfect size with exactly the right amount of flavorful vegan filling. It was slightly less mushy than ravioli filling typically tends to be, which we preferred. I hope to see it for sale in more stores!

That said, this recipe will easily work with any ravioli, vegan or not. We've also cooked perogies the same way.

I like a good veggie-to-pasta ratio, so this is chock full of veggies in every bite. The amount you have really depends on the size of your zucchini, so if you like more or less, use a larger or smaller zucchini.

This meal comes together in less than half an hour. It's a perfect week night meal! My only regret is that there weren't leftovers. :-)

Ravioli with Zucchini, Onions, & Mushrooms
Serves 2-3

1 red onion, sliced
5-6 white mushrooms, sliced
1 medium zucchini, sliced & cut into half moons
1/2 c dry white wine
1 tsp. garlic powder
1/4 tsp. red pepper flakes
1/2 tsp. black pepper (to taste)
1/2-1 tsp. sea salt (to taste)
1 9 oz. package fresh* ravioli (I used La Pasta Vegan Cheese Ravioli)

In a large non-stick pan or wok, cook onion over medium-low heat until softened, about 6 minutes. Add mushrooms & cook another 3-4 minutes. Increase heat to medium-high. Add zucchini, white wine, garlic powder, red pepper flakes, pepper, & salt. Cook for about 5 minutes, or until zucchini starts to soften & wine reduces slightly. Gently stir in ravioli, cooking over medium heat for about 6 minutes, or until ravioli is done. If pan gets too dry, add in either a splash of wine or water. Serve immediately.

*Frozen ravioli will also work, just let it thaw slightly before cooking. It may take a little longer & a little more liquid to completely cook, so test it to be sure it's done.


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