Lemon-Butter 4 Bean Ravioli
Recipe courtesy of “Winnie’s Balance” on behalf of Seneca Foods
Ingredients
- 1 package fresh cheese ravioli 10 ounces
- 1 teaspoon olive oil
- 2 cups combination of sliced button mushrooms chopped kale and grape tomatoes
- 2 tablespoons unsalted butter divided
- 2 large cloves garlic minced
- 1 can READ 4 Bean Salad 15 ounces
- 1-2 tablespoons fresh lemon juice
- crushed red pepper flakes optional
Instructions
- Cook ravioli according to package directions. Drain and set aside.
- Heat medium skillet over medium heat. Add olive oil; swirl to coat.
- Add mushrooms, kale, tomatoes and 1 tablespoon butter. Cook 6 minutes, or until mushrooms are soft and tomatoes burst, stirring occasionally. Remove from heat.
- Return pasta to medium heat. Add remaining butter and minced garlic. Cook 2 minutes, or until garlic is fragrant, stirring frequently. Stir in bean salad; cook 1 minute, or until heated through.
- Gently stir vegetables into pasta. Drizzle with lemon juice. Toss gently and top with red pepper flakes, if desired.