Lemon-Butter Ravioli

Last week I made Cheese Ravioli for lunch, just using our fav frozen cheese ravioli with a jarred sauce. Well there was some ravioli leftover. Not enough for another meal but enough for a yummy side dish. This is what I came up with.

cheese ravioli, frozen, I used about 15
1 yellow squash
4 Tbsp butter
juice and zest of 1 lemon
1 clove garlic, minced
1 tsp Italian seasoning
1/2 can sliced mushrooms

Fill medium saucepan 2/3 full with water, add salt (about two tsp) and olive oil (about one Tbsp).

Meanwhile slice the yellow squash, cutting the larger slices in half. When water comes to a full boil add both the squash and the frozen ravioli.

Cook for three to four, until the ravioli begin to float. Drain and return to pan.

For the sauce in a small saucepan melt the butter. Add the lemon juice and zest, garlic, Italian seasoning and mushrooms.

Simmer for two to three minutes. Pour the sauce over the ravioli and squash.

Serve and enjoy!

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Check out all the amazing recipes that will be linked up this week!