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All the Veggies Cheese Ravioli in Lemon Sauce

 

 

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All the Veggies Cheese Ravioli in Lemon Sauce


  • Author: theperksofbeingus
  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 35 minutes
  • Yield: 4 Servings 1x
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Ingredients

  • 1 container refrigerated cheese ravioli
  • 2 small, or 1 large minced shallot
  • 3 cloves garlic, finely grated
  • Zest of one Lemon
  • Juice of ½ Lemon
  • Large handful of fresh baby spinach, roughly chopped
  • 1 cup Fresh cherry tomatoes, halved
  • 1 ½ cups baby portabella mushrooms cut into chunks (not slices)
  • Enough pine nuts to cover bottom of 8 inch pan
  • 7 tablespoons butter divided into 4 and 3
  • ½ cup crumbled Feta Cheese
  • ¼ cup white wine
  • ½ cup chicken broth
  • Fresh ground pepper
  • Fresh Basil

Instructions

  • Start water boiling, adding several dashes of salt
  • Melt 3 tablespoons butter in a skillet large enough to not crowd mushrooms
  • While browning mushrooms, toast the pine nuts
  • In 8 inch non stick pan, toast pine nuts till golden brown, stirring and tossing, set aside
  • Set mushrooms aside
  • Melt 4 tablespoons butter in a large skillet
  • Add shallots, & sweat for a minute
  • Add garlic, stirring to saute
  • Add 4-6 grinds of black pepper to taste
  • Add wine, stir to scrape pan, cooking for a few minutes
  • Drop the pasta into boiling water, set timer
  • Add a half cup of the chicken broth into the shallots and garlic, reserving rest till end
  • Add cooked pasta into sauce
  • Add mushrooms, spinach & Feta
  • Toss gently, and add more broth to loosen, if needed
  • Add tomatoes, toss gently
  • Serve in bowls, with pine nuts on top
  • Garnish with fresh basil