One of the best ways to us your abundance of zucchini, this ravioli dish will keep you coming back for more! Cheesy ravioli, summer vegetables, and a pistachio sauce all come together for one incredible summer meal.
Every year when we are planting our garden, I get really excited. I love planning out what we will plant, digging up the soil and working in the compost, and planting. I love watching them get bigger a little more every week. I love how suddenly they just seem to be bursting with produce. And I love figuring out how use the abundance when it all seems to become ripe all at once.
I found this recipe a couple of years ago on halfbakedharvest.com. I’ve made it a number of times and adapted it to whatever veggies I have on hand and changed up the recipe to be more how I like it. Every time I make it, I’m reminded how much I love it. The ravioli to veggie proportions are just right, and butter mixture is just delicious melted over everything!
Butter mixture
1/2 cup butter softened
1/4 cup fresh basil
1 tablespoon dried oregano
1/3-1/2 cup pistachios, roughly chopped
zest of 1 lemon, plus juice from same lemon
1 clove garlic, minced
1/2 cup shredded Parmesan
Combine all ingredients for the butter mixture, making sure everything is thoroughly combined. Set aside.
Skillet
2 tablespoons olive oil
1/2 cup corn, fresh or frozen
1 red pepper, diced
1 bunch asparagus, chopped in 1-2 inch pieces
1-2 small zucchini, diced
1 cup cherry tomatoes, sliced in half
16-20 ounces ravioli, fresh or frozen
1 1/2 cup water
1/2 cup balsamic vinegar
Heat olive oil over medium heat in a 12 inch skillet. Add corn, pepper, and asparagus. Sauté for about five minutes. Add zucchini and cherry tomatoes. Cook another 5 minutes, or until veggies begin to soften and start to caramelize. Add ravioli and water. Cook until water is absorbed. Add butter mixture. Stir until everything is combined and butter is melted. Serve warm.
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