Zucchini Ravioli in Truffle Oil Sauce

    30 minutes

    Although white truffle oil can be hard to find it is worth the effort for this simple meal packed with flavour.

    4 people made this

    Serves: 2 

    • 1 tablespoon butter
    • 3 cloves garlic, finely diced
    • 3 zucchinis, sliced
    • about 280g mushroom ravioli
    • 1 pinch salt and ground black pepper, to taste
    • 1 tablespoon butter
    • 1 teaspoon white truffle oil

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring a saucepan of salted water to a boil. While water is heating, melt 1 tablespoon of butter in a large frypan over medium heat, and cook the garlic until fragrant but not brown; about 1 minute.
    2. Stir in the zucchini slices, and cook until tender and slightly browned; about 10 minutes. Season to taste with salt and pepper.
    3. About 5 minutes after starting to cook the zucchini, stir the mushroom ravioli into the boiling water. Let them cook until they begin to float; about 5 minutes. scoop out the ravioli with a slotted spoon and add them to the zucchini.
    4. Melt 1 more tablespoon of butter with the ravioli and zucchini, and drizzle the dish with truffle oil. Gently toss the ravioli and zucchini to thoroughly coat with butter and truffle oil then serve.

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    Reviews in English (2)


    An "okay" pasta side dish but not nearly as good as its sophisticated name would imply. Genuine truffle butter is intensely flavorful - this, not being the real thing, had little to none of that wonderful truffle flavor. "Packaged Ravioli Tossed with Zucchini" is not nearly as enticing...  -  07 Nov 2011  (Review from Allrecipes USA and Canada)


    This was good. I would make it again. Not over the top insane good, but good. Hubby liked it kids not so much.  -  27 Aug 2010  (Review from Allrecipes USA and Canada)