Ravioli Piccata with Mushroom Asparagus (Easy)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
-
Servings
4 -6 servings
-
Calories
544 kcal
-
Course
Main Course
-
Cuisine
Italian
Ravioli Piccata with Mushroom Asparagus (Easy)
Report
All the flavors you love in a "piccata" recipe with a vegetarian twist! Traditionally, a piccata sauce is served with veal or chicken. I've created a version with mushrooms and asparagus that soak up that delicious sauce in a magnificent way. Served with the cheesy ravioli this is an easy 20 minute meal that tastes like an Italian restaurant. You will be surprised by how quickly this scrumptious dish comes together. A taste of Italy to your table!
Share:
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 8-ounce package mushrooms sliced
- 1 bunch asparagus ends trimmed and cut into 1 inch pieces
- salt and pepper to taste
- 1 pound cheese ravioli or pasta variety of choice 22 oz
Piccata Sauce
- 4 tablespoons salted butter
- 1 shallot finely chopped
- 1 clove garlic minced
- 4 tablespoons lemon juice about one lemon
- 3 tablespoons capers
- ½ cup chicken or vegetable broth or water
- 2 tablespoons Italian parsley finely chopped (for garnish)
Add to Shopping List
Instructions
- Bring a large pot of salted water to boil. In a large sauce pan heat oil over medium heat. Add mushrooms and asparagus.
- Season with salt and pepper to taste and stir constantly, until veggies are slightly brown and cooked, about 10 minutes. Remove from heat and add to a large serving bowl. Cover and set aside.
- Cook ravioli according to al dente directions.
- In the meantime, add butter, shallot and garlic to a the skillet over medium heat. Cook, stirring occasionally as the butter melts, until the shallot is soft, about 3-4 minutes. Lower the heat if the garlic or shallot begins to brown- only need to soften them.
- Stir in lemon juice and capers and cook another 2 minutes, stirring constantly. Add ¼ cup broth or water and bring to a gentle simmer, stirring until the mixture is emulsified and glossy. Turn off heat and season with more salt, if needed.
- Strain ravioli and add to the pan with the piccata sauce. Stir to coat and add the mushrooms and asparagus. Stir to combine. Sprinkle with chopped parsley, and serve immediately.
Nutrition Information
Show Details
Calories
544kcal
(27%)
Carbohydrates
54g
(18%)
Protein
20g
(40%)
Fat
29g
(45%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
92mg
(31%)
Sodium
1069mg
(45%)
Potassium
290mg
(8%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
1379IU
(28%)
Vitamin C
16mg
(18%)
Calcium
64mg
(6%)
Iron
15mg
(83%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Calories | 544kcal | 27% |
| Carbohydrates | 54g | 18% |
| Protein | 20g | 40% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 92mg | 31% |
| Sodium | 1069mg | 45% |
| Potassium | 290mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1379IU | 28% |
| Vitamin C | 16mg | 18% |
| Calcium | 64mg | 6% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
