Vegetarian Piccata Recipe- Easy 20 Minute Meal
All the flavors you love in a “piccata” recipe with a vegetarian twist! Traditionally, a piccata sauce is served with veal or chicken. I’ve created a version with mushrooms and asparagus that soak up that delicious sauce in a magnificent way. Served with the cheesy ravioli this is an easy 20 minute meal that tastes like an Italian restaurant. You will be surprised by how quickly this scrumptious dish comes together. A taste of Italy to your table!
What is Piccata?
Piccata is true to its name, sharp and puckery, but it’s also quick and luxurious. It’s essentially a warm vinaigrette that you sizzle together in a frying pan: fat (butter), acid (lemon juice and slim half-moons of lemon), biting alliums (minced shallot and garlic), and capers for briny flavor. Add some crusty bread for swiping and dipping. Suddenly, you’ve got a full-fledged meal that’ll take you all the way to Italy! I hope you share this Italian recipe with your family and friends soon!
Origins of Piccata …
Piccata is an Italian word spelled sometimes as picatta or pichotta. The culinary use of the Italian term means “to be pounded flat” referring to the meat. Piccata originated in Italy where it is traditionally made with veal. Here in the U.S. chicken has replaced veal as the more popular choice. The delicateness of chicken lends itself perfectly to piccata but you can also make it with pork or stay true to Italian tradition and use veal. In this recipe I defy Italian tradition and make it “meatless”!!
What you will need for this recipe:
- Butter
- Cheese Ravioli
- Mushrooms
- Asparagus
- Shallot
- Garlic
- Capers
- Lemon
- Olive Oil
- Salt and Pepper
Mushrooms and Asparagus in a Briny and Buttery Piccata Sauce
This recipe starts by sautéing the asparagus and mushrooms in olive oil. The piccata sauce is made separately with butter, capers, lemon juice, shallot, garlic, and broth until slightly bubbly, emulsified, and glossy. After the ravioli is cooked to ‘al dente’ perfection it all gets combined in the pan to marry all the flavors together. A little sprinkle of fresh parsley and you are set for an easy and delicious Italian meal. I love the simplicity of this beautiful dish!
A Note on Butter Quality… Use High Fat Butter
Why is some butter more “rich” or yellow than others? This is all in the fat content and diet of the cow. The difference in color is primarily due to the higher fat content of butter. Cows that eat grass and flowers store the yellow pigment beta carotene, found naturally in those plants, in their fat. … When you separate out the buttermilk after churning, what remains is mostly butterfat, which is the most yellow of all. This is where you get the rich flavor and deep color. I love the Kerrygold brand. There are lots of other good quality high fat butter varieties. The more rich the butter in this recipe the creamier and tastier the sauce!
My favorite saute pan, CUISNART.
From My Cucina to your Table. Mangia! Mangia! (Eat!)
Made with Amore,
Elena
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Ravioli Piccata with Mushroom Asparagus (Easy)
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
- Category: Savory
- Method: Italian
- Cuisine: Italian
Description
All the flavors you love in a “piccata” recipe with a vegetarian twist! Traditionally, a piccata sauce is served with veal or chicken. I’ve created a version with mushrooms and asparagus that soak up that delicious sauce in a magnificent way. Served with the cheesy ravioli this is an easy 20 minute meal that tastes like an Italian restaurant. You will be surprised by how quickly this scrumptious dish comes together. A taste of Italy to your table!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 package (8 oz) mushrooms, sliced
- 1 bunch of asparagus, ends trimmed and cut into 1 inch pieces
- Salt and Pepper to taste
- 1 lb (22 oz) Cheese Ravioli or pasta variety of choice
Piccata Sauce
- 4 tablespoons salted butter
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 4 tablespoons lemon juice, about one lemon
- 3 tablespoons capers
- 1/2 cup chicken or vegetable broth or water
- 2 tablespoons Italian parsley, finely chopped (for garnish)
Instructions
- Bring a large pot of salted water to boil. In a large sauce pan heat oil over medium heat. Add mushrooms and asparagus. Season with salt and pepper to taste and stir constantly, until veggies are slightly brown and cooked, about 10 minutes. Remove from heat and add to a large serving bowl. Cover and set aside.
- Cook ravioli according to al dente directions.
- In the meantime, add butter, shallot and garlic to a the skillet over medium heat. Cook, stirring occasionally as the butter melts, until the shallot is soft, about 3-4 minutes. Lower the heat if the garlic or shallot begins to brown- only need to soften them. Stir in lemon juice and capers and cook another 2 minutes, stirring constantly. Add ¼ cup broth or water and bring to a gentle simmer, stirring until the mixture is emulsified and glossy. Turn off heat and season with more salt, if needed.
- Strain ravioli and add to the pan with the piccata sauce. Stir to coat and add the mushrooms and asparagus. Stir to combine. Sprinkle with chopped parsley, and serve immediately.
Keywords: asparagus, mushrooms, piccata, capers, main dish, Italian recipe, parsley, butter, sauce, ravioli, cheese ravioli, easy, 20 minute meal
