Easy Ravioli Piccata with Mushrooms and Asparagus Recipe is an easy 20 Minute Meal. All the flavors you love in a "piccata" recipe with a vegetarian twist!
Piccata sauce is traditionally served with either veal or chicken. I love this salmon version as well! I've created a version with mushrooms and asparagus that soak up that delicious sauce in a magnificent way.
If you love ravioli try this recipe: Lobster Ravioli with Brown Butter Lemon Sauce . If you want you can make your own ravioli with my detailed guide- How to Make Homemade Ravioli- Italian Recipe!
Restaurant Style Ravioli Piccata with Mushrooms and Asparagus
Served with cheesy ravioli this quick meal tastes like an Italian restaurant. This scrumptious dish comes together in no time at all. A taste of Italy to your table!
Ingredients
- Butter
- Cheese Ravioli
- Mushrooms
- Asparagus
- Shallot
- Garlic
- Capers
- Lemon
- Olive Oil
- Salt and Pepper
How to make Easy Ravioli Piccata with Mushroom Asparagus Video
Instructions for Ravioli Piccata
This recipe starts by sautéing the asparagus and mushrooms in olive oil.
Make the easy piccata sauce separately.
Combine the butter, capers, lemon juice, shallot, garlic, and broth until slightly bubbly, emulsified, and glossy.
Cook the ravioli until 'al dente'. Then, all the ingredients combine in the pan to marry the flavors together.
A little sprinkle of fresh parsley and pronto! A delicious Italian meal at your table.
I love the simplicity of this beautiful dish!
How to Properly Cook Store Bought Ravioli
For this recipe I use refrigerated ravioli. Buy these, or other varieties, at most grocery stores such as: Trader Joes, Whole Foods, and Kroger. They are kept in the refrigerated section.
There will usually be directions on the package, but in the event you can't find them:
- Bring a large pot of water (about 4 quarts water and 1-2 tablespoons salt).
- Add the ravioli and return to a gentle boil for 3-5 minutes. The ravioli should float to the top when they are done.
- If your ravioli is frozen, keep it in the freezer until the water is boiling, then cook 7-8 minutes, or until it floats to the top. Stir gently in the beginning and middle of cooking to keep the pasta from sticking to the bottom. Use this pasta spoon.
- Drain the cooked ravioli and reserve some of the cooking water, about a cup.
Read How to Cook Fresh or Frozen Ravioli Pasta (Instructions) for more!
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 "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.
In this recipe I defy Italian tradition and make it "meatless"!!
Butter Quality for Piccata Sauce
Let's discuss, why 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 due to the fact that one has a higher fat content of the butter. Cows that eat grass and flowers store the yellow pigment beta carotene, found naturally in those plants, in their fat.
When you separate the buttermilk after churning the butter you are left with mostly butterfat. This 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!
Serving Suggestions
You will definitely want to serve some delicious homemade bread to soak up the sauce! Try one of these: Fast Italian No Knead Ciabatta Bread, No Knead Italian Focaccia Bread, Easy Soft Italian No Knead Bread.
Don't forget a salad to go with your meal: Italian Fennel, Citrus, Pomegranate and Salad, or Italian Salad Pears, Walnuts, and Gorgonzola.
If you make this recipe please write a comment! I want to connect with all of you through your experience with my recipes.
My favorite saute pan, CUISNART.
From My Cucina to your Table. Mangia! Mangia! (Eat!)
Made with Amore, Elena
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You will love this Easy Ravioli Piccata with Mushroom Asparagus and make it time and time again for an easy and delicious meal!
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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
- ½ 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
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