Best Zucchini With Mushroom Ravioli In Truffle Butter Sauce Recipes

WILD MUSHROOM RAVIOLI WITH BUTTER AND PARMESAN SAUCE

Steps:

• Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
• Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

ZUCCHINI AND MUSHROOMS IN A LEMON BUTTER SAUCE

Steps:

• In 10- to 12-inch skillet, melt 1 tablespoon of the butter and the olive oil over medium-high heat. Add mushrooms; cook about 5 minutes, tossing occasionally, until golden brown.
• Add zucchini; cook, stirring occasionally, about 3 minutes, until lightly browned. Add garlic; cook 1 minute longer.
• Remove skillet from heat. Stir in lemon juice and remaining 1 tablespoon butter. Season with salt and pepper. Sprinkle lemon peel over top.