Description
Store-bought mushroom ravioli is dressed up with a mixture of sauteed apples, parsnips, sage, and pecans. It’s a delightful and quick autumnal meal!
Ingredients
- 1 9-10 oz package mushroom ravioli (Kite Hill makes a great vegan one and is what I used here!)
- 1 tbsp olive oil
- 2 tbsp vegan butter
- 1/4 cup finely chopped pecans
- 1 tbsp chopped fresh sage
- 1 small parsnip, peeled and diced small
- about 1/4 tsp freshly grated nutmeg
- 1 tsp lemon zest
- 1/2 a sweet/tart apple like a Pink Lady, diced small
- salt and pepper to taste
Instructions
Cook the ravioli according to the directions on the package, then drain and set aside.
Set a large skillet over medium-low heat. Add the butter and once it melts, add the pecans and a small pinch of salt and pepper. Cook the pecans, stirring regularly, for 2-3 minutes or until they just begin to smell nutty. Add the sage, parsnip, and nutmeg to the pan. Cook, stirring regularly, for 2-3 more minutes or until the parsnip begins to soften. Add the lemon zest, the apple, and more salt and pepper if you like. Cook for 2-3 minutes or until the apple just begins to soften, then add the cooked ravioli. Toss the ravioli, making sure to coat them in the butter. Once the ravioli is warmed through, taste to check for seasoning, then serve and eat immediately! You can garnish with a bit more nutmeg or lemon zest if you like.
Notes
- Feel free to use any pre-made mushroom ravioli you like! I used the Kite Hill brand since it is vegan.
- Prep Time: 5 minutes
- Cook Time: 20 minutes