Recipe Description:
Put a lighter spin on your ravioli dinner tonight, summer veggies sauteed in a light broth create a tender pairing to the creamy Grilled Chicken & Mozzarella Ravioli.
PREP TIME: 10 MIN | COOK TIME: 15 MIN
TOTAL TIME: 25 MIN | YIELDS: 2 SERVINGS
Ingredients:
1 (18oz) pkg
or
1 (14oz) pkg
4 tbsp
butter
1 1/2 cups
crimini mushrooms, sliced
2 cloves
garlic, minced
1 1/2 cups
cherry tomatoes, halved
1 cup
chicken stock
2 cups
zucchini or summer squash, sliced
salt and pepper to taste
Recipe Instructions:
1.
Heat butter in a saute pan over medium heat. Add in the sliced mushrooms and garlic. Cook for 2-3 minutes or until fragrant.
2.
Add cherry tomatoes to garlic and mushrooms and cook for an additional 3-5 minutes until tomatoes soften.
3.
Add the chicken stock and squash to the pan and cook until squash is tender, about 5-8 minutes. Remove from heat, cover and hold warm.
4.
Cook ravioli according to package instructions. Toss with the mushrooms and squash. Season with salt and pepper to taste. Serve and enjoy!
1. Add pasta to 4 quarts of gently boiling water. Stir immediately.
2. Cook for 3 minutes (until internal temp reaches 165º F). If frozen, cook for 4 minutes.
3. Scoop pasta out of water and strain to avoid breaking. Coat with your favorite sauce and serve.
Serve with caution, as food will be hot. Refrigerate leftovers immediately.