All the Veggies Cheese Ravioli in Lemon Sauce

Veggie ravioli in lemon sauce is a simple dish to prepare. We use refrigerated cheese ravioli, and fresh veggies to complete this warm and cozy comfort food. 

Feel free to swap out the ravioli for regular pasta. The sauce is pretty incredible. We hope you enjoy.

 

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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
Scale

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

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