Black Pepper Parmesan Ravioli with Roasted Cauliflower and Lemon Parsley Butter

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Black Pepper Parmesan Ravioli with Roasted Cauliflower and Lemon Parsley Butter

This recipe was created in partnership with Carlene Thomas of Healthfully Ever After.
Pin this to your board Nutritional Facts
Ready In 50 mins
Preparation 20 mins
Serves 2 people

Ingredients

  • 3 cups cauliflower florets
  • 1 teaspoon extra virgin olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons minced garlic
  • 1 package BUITONI Refrigerated Parmesan & Black Pepper Ravioli (9 oz.)
  • 1 teaspoon butter
  • 5 cups/handfulsbaby spinach leaves
  • 2 tablespoons vegetable stock
  • 2 cups ofwhite beans
  • 2 tablespoons chopped fresh Italian parsley
  • Zest of 1/2 lemon
  • 2 teaspoons capers

Directions:

Preheat oven to 450 F. Cut cauliflower into florets. Toss in 1 teaspoon olive oil with salt and pepper and roast on sheet pan for 20 minutes or until browned. During the last five minutes of cook time, stir in 1 teaspoon minced garlic. Broil if desired (but ensure not to burn garlic).

Make ravioli to package directions. Drain when done. In a large sauté pan, heat 1 teaspoon butter with remaining teaspoon of minced garlic for two minutes until fragrant. Add spinach and vegetable stock. Cover pan for 1 minute to steam. Stir and add white beans, ravioli and cauliflower bits. Toss to coat evenly. Top with lemon zest, parsley and capers.

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