Ravioli in Brown Butter and Zucchini Salad with Lemon-Herb Vinaigrette

This dinner was a hit, and I will certainly keep the recipes handy. It was easy enough that I would actually consider making on a weeknight! Of course, I will not serve the two dishes together again. Some dishes just don’t mesh well. In this case, the ravioli had a fall feel to it—comforting, a bit on the heavier side. The salad felt like spring—light and crunchy, minty fresh. Opposites do attract, but I think these two are better off staying single. Of course, that didn’t stop us from gobbling both up!


Ravioli in Brown Butter
Ingredients:

  • 2 teaspoons extra-virgin olive oilRavioli in Brown Butter
  • 1 pound zucchini, thinly sliced
  • 1 9-ounce package four-cheese ravioli
  • 1/4 cup butter
  • 1/2 teaspoon kosher salt
  • 1/2 cup almonds, chopped
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh mint

Directions:

Heat the olive oil over medium-high heat in a large nonstick skillet. Add zucchini and cook until tender, about 4 minutes, stirring occasionally. Take out the zucchini and set aside.

  1. Cook ravioli according to package instructions and drain.
  2. In the skillet, heat butter and salt over medium heat, until butter is browned, about 3 minutes.
  3. Add almonds; cook and stir until toasted, about 2 minutes.
  4. Add zucchini and toss to coat.
  5. Add ravioli, balsamic vinegar, and mint; stir gently to coat.

Recipe from Better Homes and Garden.

 


Zucchini Salad with Lemon-Herb Vinaigrette

Ingredients:

  • 2 medium zucchini, sliced thinlyZucchini Salad with Lemon Herb Vinegarette
  • 1 tablespoon canola oil
  • Salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • Honey
  • 2 tablespoons finely chopped fresh parsley, plus leaves for garnish
  • 1/2 cup extra-virgin olive oil
  • Wedge of Romano, for shaving
  • 2 tablespoons toasted pine nuts
  • Fresh mint leaves, torn

Directions:

  1. Heat canola oil in medium skillet on medium heat. Add zucchini and season with salt and pepper to taste. Cook until slightly wilted, then set aside.
  2. Whisk together the Dijon mustard, lemon juice, lemon zest, honey to taste, salt and pepper to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
  3. Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.Recipe adapted from Bobby Flay at Food Network.