Ravioli and Zucchini with Parmesan Black Pepper Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • 1 lb zucchini (1 large or multiple small), chopped
  • Splash olive oil
  • 10 oz frozen or fresh ravioli, cheese or mushroom preferred
Parmesan Black Pepper Pan Sauce
  • 1 TBS butter
  • ¼ cup finely diced onion
  • 2 garlic cloves, minced
  • ¼ tsp black pepper, or more to taste
  • ⅓ cup dry white wine
  • ⅔ cup whole milk
  • 1 ½ tsp all-purpose flour
  • ¼ tsp salt
  • ¼ cup grated Parmesan cheese
Instructions
  1. Heat a heavy bottomed skillet to be sizzling hot, add a splash of olive oil and place the zucchini in the pan. Cook for 2-5 minutes, or until the zucchini starts to char and caramelize. Stir and caramelize the other side. Don’t cover or over-cook or the zucchini will get mushy. Remove from the skillet.
  2. Meanwhile, cook ravioli according to package directions.
  3. To make the sauce, melt the butter in a skillet. Add the onion and saute over low heat until soft and translucent, 5-10 minutes. Stir in garlic and black pepper and saute another 30 seconds or until fragrant.
  4. Deglaze the pan with the white wine. Whisk together the milk and flour. Pour into the pan and bring to a simmer stirring frequently. Let boil 1 minute to cook the flour.
  5. Mix in salt and Parmesan cheese. Toss sauce with zucchini and cooked ravioli.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/ravioli-and-zucchini-with-parmesan-black-pepper-sauce/