Lemon-Butter 4 Bean Ravioli

PREP TIME: 15 MIN | COOK TIME: 12 MIN
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Ingredients

  • package (10 ounces) fresh cheese ravioli
  • 1 teaspoon olive oil
  • 2 cups vegetables (see note)
  • 2 tablespoons unsalted butter, divided
  • 2 large cloves garlic, minced
  • 1 can ( 15 ounces) READ 4 Bean Salad
  • 1 to 2 tablespoons fresh lemon juice
  • Crushed red pepper flakes, optional

Notes

Combination of sliced button mushrooms, chopped kale, grape tomatoes or other favorite vegetables, as desired.

Directions

Makes 4 servings.

  1. Cook ravioli according to package directions. Drain and set aside.
  2. Meanwhile, heat medium skillet over medium heat. Add olive oil; swirl to coat.
  3. Add vegetables and 1 tablespoon of the butter. Cook 6 minutes or until mushrooms are soft and tomatoes burst, stirring occasionally. Remove from heat.
  4. Return pasta pot to medium heat. Add remaining 1 tablespoon 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 in pasta and vegetables. Drizzle with lemon juice, as desired. Toss gently and top with red pepper flakes, if desired.
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