Zucchini With Mushroom Ravioli In Truffle Butter Sauce Food

RAVIOLI WITH MUSHROOMS, CARROTS & ZUCCHINI

Ravioli with Mushrooms, Carrots & Zucchini image

Make and share this Ravioli with Mushrooms, Carrots & Zucchini recipe from Food.com.

Provided by Mary Hallen

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon butter
8 ounces mushrooms, finely chopped
2 large carrots, finely shredded
2 medium zucchini, finely shredded
2 cloves garlic, minced or pressed
1 tablespoon basil, fresh,minced
1/2 cup low fat cottage cheese
3/4 cup nonfat milk
1 (9 ounce) package fresh low-fat cheese ravioli

Steps:

Melt butter in large non-stick pan over med-high heat.
Add mushrooms, carrots, zucchini, garlic and basil.
Cook stirring often, until the liquid reduces.
About 10 minutes.
Place cottage cheese and 1/4 cup of the milk into a blender, whirl till smooth.
Spoon mix into pan with veggies and stir in remaining 1/2 cup milk.
Cook over med heat, stirring often, until sauce begins to boil.
Remove and keep warm.
Cook ravioli according to package directions.
Drain and transfer to serving dish.
Add sauce and mix gently.

Nutrition Facts : Calories 74.9, Fat 2.6, SaturatedFat 1.5, Cholesterol 7.2, Sodium 131.2, Carbohydrate 8.2, Fiber 1.8, Sugar 4.5, Protein 5.9

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