Are you tired of zucchini yet? I hope not, because I had soooo many zucchini in my garden this summer that I had to find lots of fun ways to eat them, and therefore created a lot of new recipes, like this ravioli and zucchini with parmesan black pepper sauce.
Even if you are tired of zucchini, you have to try this sauce. It would be good with any pasta/veggie dish. It’s so simple to make and loaded with flavor!
What is your favorite way to cook zucchini? I think that everyone likes it a little different. I like to make it so that it still has just a slight amount of crunch. If it’s soft, the texture is just mush for me.
In order to maintain some texture and get great carmelization, you have to leave the zucchini pieces on the larger side. If you want smaller pieces for serving, try cutting your zucchini into quarters the long way, caramilizing in the skillet, and then dicing each to the size you prefer.
Variations to the Ravioli and Zucchini with Parmesan Black Pepper Sauce recipe:
- Herbs: Try adding fresh herbs, such as basil, to the sauce just before serving. I have tried basil and it was delicous, but not completely necessary as the sauce is already so good.
- Make the sauce gluten free: Mix 1/2 tsp cornstarch into the milk instead of the flour. It will need to come to a boil again to thicken.
- Reduce the fat: I have tried this recipe with soy milk and 1% milk instead of the whole milk and it still works. Also, keep an eye on the fat content of the ravioli you choose. Mushroom ravioli will likely be a better option than cheese ravioli.
- 1 lb zucchini (1 large or multiple small), chopped
- Splash olive oil
- 10 oz frozen or fresh ravioli, cheese or mushroom preferred
- 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
- 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.
- Meanwhile, cook ravioli according to package directions.
- 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.
- 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.
- Mix in salt and Parmesan cheese. Toss sauce with zucchini and cooked ravioli.
Recipe inspired by Eating Well.
Sounds delicious!
Thank you, Lin!