Zucchini Ravioli in Truffle Oil Sauce

Zucchini Ravioli in Truffle Oil Sauce


2 people made this

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


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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