Black Pepper Parmesan Ravioli with Roasted Cauliflower and Lemon Parsley Butter
This recipe was created in partnership with Carlene Thomas of Healthfully Ever After.
nutritional facts
Ready in
50
mins
Preparation
20
mins
Serves
2
people
Ingredients:
3 cups cauliflower florets
1 teaspoon extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons minced garlic
1 package BUITONI Refrigerated Parmesan & Black Pepper Ravioli (9 oz.)
1 teaspoon butter
5 cups/handfulsbaby spinach leaves
2 Tablespoonsvegetable stock
2 cups ofwhite beans
2 Tablespoonschopped fresh Italian parsley
zest of 1/2 lemon
2 teaspoons capers
Directions:
Preheat oven to 450 F. Cut cauliflower into florets. Toss in 1 teaspoon olive oil with salt and pepper and roast on sheet pan for 20 minutes or until browned. During the last five minutes of cook time, stir in 1 teaspoon minced garlic. Broil if desired (but ensure not to burn garlic).Make ravioli to package directions. Drain when done. In a large sauté pan, heat 1 teaspoon butter with remaining teaspoon of minced garlic for two minutes until fragrant. Add spinach and vegetable stock. Cover pan for 1 minute to steam. Stir and add white beans, ravioli and cauliflower bits. Toss to coat evenly. Top with lemon zest, parsley and capers.
https://prod.buitoni.com/pasta-recipes/147431/black-pepper-parmesan-ravioli-roasted-cauliflower-and-lemon-parsley-butter
Black Pepper Parmesan Ravioli with Roasted Cauliflower and Lemon Parsley Butter
Nutritional Information