April 20th, 2024
Recipes
Veggie Ravioli
Valentina P
- Difficulty
•
- Time 15"
Super easy veggie ravioli — with fresh ravioli, zucchini, spinach, frozen peas, and melted butter. The perfect weeknight dinner in under 15 minutes!
How To MakeDiet Type: Plant-based
Shopping List
- 1 (8 to 10) ounce package(s) fresh ravioli
- 1 zucchini, halved and sliced
- 2 handfuls spinach
- 1/2 heaping cup frozen peas
- 1 tablespoon olive oil
- butter (dairy or non-dairy), to taste
- salt and pepper, to taste
Instructions
- Step 1: Heat the olive oil in a frying pan over medium-high heat. Add the zucchini and cook until soft and lightly browned, about 3 to 4 minutes. Set aside.
- Step 2: Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook according to package directions. About 1 minute before the pasta is done, add the spinach and still-frozen peas to the pot.
- Step 3: Drain the pasta and vegetables and add it to the zucchini pan. Add in a nice pat of butter (we use about 1 to 2 tablespoons) and stir everything together until the butter has melted. Season with salt and pepper.
- Serve: Enjoy.
Recipe Notes
Note 1: Want to up the protein? Add some sliced chicken sausage or plant-based sausage when sautéeing the zucchini.
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What you should eat next
Veggie Ravioli
PT15M 1 (8 to 10) ounce package(s) fresh ravioli 1 zucchini, halved and sliced 2 handfuls spinach 1/2 heaping cup frozen peas 1 tablespoon olive oil butter (dairy or non-dairy), to taste salt and pepper, to taste Gluten Free Paleo Vegan 2 Servings
Ingredients:
