halfbakedharvest4.9
Garden Veggie and Ravioli Skillet with Pistachio Herb Butter.
Perfect comfort food
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
📝 Preparation Steps
1
Pistachio Herb Butter
2
In a bowl, mix together the butter, herbs, pistachios, garlic, lemon zest + juice and a pinch of both salt pepper pepper. Stir in the parmesan cheese until well mixed. Either set aside if making the pasta right away, or store covered in the fridge for up to 1 week.
garlic (minced or grated)1 clovelemon zest + juice1 tablespoon
3
Ravioli
4
Heat a 12 inch or larger skillet over medium high heat. Add 2 tablespoons of olive to a pan. Add the corn, red pepper and asparagus. Saute five minutes and then add the zucchini and tomatoes. Saute until the veggies are soft and begin to caramelize on the edges, about ⏱️ 5 minutes longer. Once the veggies are soft and caramelized, add 1 1/2 cups of water and the ravioli. If you are using a 12 inch skillet, you may need to use only 16 ounces of ravioli. Bring the water to a boil and cook until the water is mostly absorbed, about 3- minutes. Add the white balsamic and continue cooking until it reduces and creates a little sauce, about ⏱️ 2 minutes. Remove from the heat and stir in at least 6 tablespoons of the pistachio butter and a pinch of crushed red pepper flakes. Gently toss the pasta until the butter melts. Add the remaining two tablespoons of butter if desired...I did. Serve right away!
red pepper (sliced)1pinch of crushed red pepper flakes
Nutrition Facts
calories
520 kcal
fat Content
36 g
serving Size
1 serving
fiber Content
4 g
sugar Content
8 g
sodium Content
498 mg
protein Content
18 g
cholesterol Content
88 mg
carbohydrate Content
44 g
saturated Fat Content
15 g
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