Vegan Spinach & Roasted Garlic Ravioli with Zucchini and Pine Nuts

Ingredients

• 1 Pack (9 oz.) Vegan Spinach and Roasted Garlic Ravioli
• 2 Tbsp extra virgin olive oil
• 1 Shallot, thinly sliced
• 2 Small zucchini, ¼” diced
• 1 Tbsp Fresh basil leaves, thinly sliced
• Salt and pepper, to taste
• 2 Tbsp Pine Nuts, lightly toasted.

Directions

1. Slice shallot; clean and dice zucchini; remove basil leaves from stem and rinse.
2. Heat the olive oil in a large sauté pan over medium heat. Add pine nuts and cook, stirring often until they just turn golden. Do not let them brown. Remove pine nuts from oil with a slotted spoon and set them aside.
3. Add shallots to the same pan and cook for 2 minutes, stirring often.
4. Add the zucchini and cook for another 3 or 4 minutes, stirring occasionally, until lightly golden and soft to the fork.
5. Season with a pinch of salt and pepper to taste. Add sliced basil.
6. Cook ravioli separately in lightly salted boiling water according to package directions.
7. Transfer half of the sauce onto a serving platter.
8. Drain ravioli and place over the sauce. Spoon the remaining sauce on top.
9. Sprinkle with toasted pine nuts. Enjoy!

Product Used