WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
Cheese Ravioli with Summer Squash Ribbons
Servings: 4 servings
Ingredients
- 1 pound refrigerated cheese ravioli I used tri-color
- 3 tablespoons butter
- 1 shallot chopped
- 1 clove garlic minced
- 1 small zucchini very thinly sliced lengthwise*
- 1 small yellow squash very thinly sliced lengthwise*
- 3 small tomatoes diced
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ½ cup grated Parmesan cheese
- ½ cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook ravioli until they float, 3 to 5 minutes or according to package directions. Drain.
- Melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallot, garlic, zucchini, and yellow squash and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, salt, and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add the ravioli and toss gently. Serve immediately.
- *Salting: Sprinkle salt lightly on the sliced squash. Put salted squash in a colander over a larger bowl and allow to drain for one hour. After one hour wipe the squash dry.