Ravioli Piccata with Mushroom Asparagus (Easy)

Ravioli Piccata mushrooms and asparagus in a skillet pan

5 from 4 votes

Ravioli Piccata with Mushroom Asparagus (Easy)

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!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Italian

Keyword: ravioli piccata, ravioli recipe

Servings: -6 servings

Author: Elena Davis

Ingredients

1 tablespoon extra virgin olive oil
1 8-ounce package mushrooms sliced
1 bunch asparagus ends trimmed and cut into 1 inch pieces
salt and pepper to taste
1 pound cheese ravioli or pasta variety of choice 22 oz

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.

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