Store-bought cheese ravioli is tossed in a heavenly brown butter sauce accented with lemon, Culinary Collection Adobo and rosemary.
Recipe tags: adobo base, easy difficulty, main, vegetarian, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 lb | spinach and cheese ravioli |
| ½ cup | unsalted butter |
| 3 cloves | garlic, sliced |
| 1 tbsp | finely chopped fresh rosemary |
| 2 tbsp | Better Than Bouillon® Adobo Base |
| 1 tbsp | lemon zest |
| ¼ cup | lemon juice |
| 1 cup | frozen peas |
| ⅓ cup | grated Parmesan cheese |
| ⅓ cup | sliced almonds |
Directions
Cook ravioli according to package directions. Drain ravioli.
Meanwhile, in large skillet set over medium heat, melt butter. Reduce heat to medium-low. Stir in garlic and rosemary. Cook butter mixture, swirling in pan until mixture is golden brown and smells nutty, about 3 to 5 minutes.
Stir in Culinary Collection Adobo, lemon zest and lemon juice. Cook, stirring, for 1 minute.
Stir in ravioli and peas. Cook, stirring frequently, for 1 to 2 minutes or until ravioli are well coated in sauce and peas are cooked. Stir in Parmesan and almonds.
Tips: Substitute rosemary with fresh thyme if preferred.
Substitute cheese ravioli with beef or pumpkin ravioli if desired.