Green Bean and Shallot Ravioli
I saw this recipe in the November issue of Whole Living Magazine and I knew I had to make it. I mean I was literally salivating over this recipe and 5 others. These recipes were shown as Thanksgiving side dishes for vegans and vegetarians. I thought to myself as I was staring longingly at the photos, when did I start getting excited over vegetable dishes? Who is this girl? I use to get excited over a juicy burger, fries or any sort of sweet, (well, I still get excited over sweets) but vegetables? This is all recent and very strange for me.
I’m honestly considering becoming a vegetarian. I would prefer a beautiful homemade (not those frozen things) veggie burger to a beef or turkey burger any day. I’m more excited to eat the veggies that I am going to prepare for Thanksgiving than the actual turkey. My taste buds are definitely changing, maybe its California and that fact that the produce here is so unbelievably fresh and delicious.
One thing I love about this recipe is that it’s another easy pantry pasta. All I had to purchase was the green beans, as I had some shallots, almonds and ravioli at home and I grabbed a fresh lemon from our lemon tree. I’m finding that if you keep a well stocked pantry, all you need to do is run out for the fresh vegetables. Onions, shallots, nuts, squashes and pastas keep for some time, so stock your pantry with them and you will always have them on hand when your inspired to create a yummy last minute recipe. If green beans aren’t in season, no worries, you can substitute broccoli rabe instead.
Eli and Zoe rated this dish a 10+++. John and I literally devoured it, so it ranked high with us as well. This is definitely a recipe that is going to be made again and again in our house. Moms, this is an easy throw together pasta for those busy weeknights.
Green bean and shallot ravioli
- 1 large bunch of green beans, trimmed – We like our veggies, so I grab a hefty bunch. If green beans aren’t in season, feel free to substitute broccoli rabe/baby broccoli
- 1 bag (22oz) of frozen ravioli – I get the Whole Foods ravioli as it’s just $2.99 a bag, what a steal!
- 2 tablespoons extra virgin olive oil
- 2 shallots, thinly sliced
- 2 tablespoons sliced almonds, toasted – I just throw in a big old handful and call it a day.
- juice of 1/2 lemon
First toast up the sliced almonds. To toast them, just put some sliced raw almonds in a dry skillet set over medium heat, and swirl them around in the pan for a few minutes until they become golden brown in color. Reserve them to the side.
Next wash up and trim those green beans. Aren’t they just beautiful? They’re so vibrant and green. I tell you, mother nature makes the most beautiful food.
Peel and slice your shallots into thin slices, set aside.
Bring a large pot of well-salted water to a boil.
Throw the beans into the salted and boiling water, (you’re basically blanching them) and cook the beans until just tender 3-5 minutes (depending on the size of your green beans). I always cook my beans for exactly 3 minutes and they are perfect! If you’re using broccoli rabe, then you will only want to cook it for 1 minute.
Note: Timing can vary depending on the size of your vegetable. There is only one sure way to tell if your vegetable is done: put it in you mouth and eat it.
Transfer the beans with either a slotted spoon or mesh strainer to a bowl of ice water, to stop the cooking of the beans.
Drain the beans, dry them off, and then set them aside.
Add the ravioli to the cooking water, (the same water that you used for the green beans) and cook according to package directions. Drain and set aside.
Meanwhile, heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallots and cook until golden and crispy, about 3-5 minutes.
Add the green beans, ravioli and almonds to your pan and toss to coat. I like to turn the heat down to low and cook the ravioli for a minute or two so that it browns up a bit. Turn off the heat, take your lemon half, and squeeze the juice over the pasta.
Serve up the pasta into individual bowls and add some fresh shredded parmesan. Make sure to scrape all those goodies off the bottom of the pan.
Green Bean and Shallot Ravioli
Ingredients
1 large bunch of green beans, trimmed - We like our veggies, so I grab a hefty bunch. If green beans aren't in season, feel free to substitute broccoli rabe.
1 bag (22oz) of frozen ravioli - I get the Whole Foods ravioli as it's just $2.99 a bag.
2 tablespoons extra virgin olive oil
2 shallots, thinly sliced
2 tablespoons sliced almonds, toasted - I just throw in a big old handful and call it a day.
juice of ½ lemon
Directions
First toast up the sliced almonds. To toast them, just put some sliced raw almonds in a dry skillet set over medium heat, and swirl them around in the pan for a few minutes until they become golden brown in color. Reserve them to the side.
Next wash up and trim those green beans.
Peel and slice your shallots into thin slices, set aside.
Bring a large pot of well-salted water to a boil.Throw the beans into the salted and boiling water, (you're basically blanching them) and cook the beans until just tender 3-5 minutes (depending on the size of your green beans). I always cook my beans for exactly 3 minutes and they are perfect! If you're using broccoli rabe, then you will only want to cook it for 1 minute.
Note: Timing can vary depending on the size of your vegetable. There's only one sure way to tell if your vegetable is done: put it in you mouth and eat it.
Transfer the beans with either a slotted spoon or mesh strainer to a bowl of ice water, to stop the cooking of the beans. Drain the beans, dry them off, and then set them aside.
Add the ravioli to the cooking water, (the same water that you used for the green beans) and cook according to package directions. Drain and set aside.
Meanwhile, heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallots and cook until golden and crispy, about 3-5 minutes.
Add the green beans, ravioli and almonds to your pan and toss to coat. I like to turn the heat down to low and cook the ravioli for a minute or two so that it browns up a bit.
Turn off the heat,take your lemon half, and squeeze the juice over the pasta.
Serve up the pasta into individual bowls and add some fresh shredded parmesan. Make sure to scrape all those goodies off the bottom of the pan.
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I want to share with you guys a simple lesson about reading ingredients. Here’s my favorite brand of coconut milk, Native Forest. As you can see, they have 2 kinds of the full fat unsweetened coconut milk, one is called simple, and one is classic. The difference here is in the ingredients, one contains guar gum and one doesn’t.
You really want to look at the labels and the ingredients, and not just trust the brand is the same across all products.
I love this Native Forest, Simple, because again it clearly states no quars, and if you look in the ingredients, you’ll see organic coconut milk, organic coconut, filtered water. Simple whole food ingredients, no added fillers, gums, or flavors. You always want to look for a BPA free cans and the USDA organic stamp, which means its certified organic, so there’s no GMO’s, pesticides etc.
What is guar gum, and why is it bad?
Guar gum, which is derived from the guar bean is a thickening agent that can wreak havoc on your digestive system by causing bloating, gas, and discomfort. It can disrupt the delicate balance of your gut microbiome, leading to inflammation and impaired nutrient absorption. It’s also seen a lot in non-dairy creamers or milks.
Was this helpful? If so, let me know in the comments below, 👇 as well as what else you would like to see, or know more about?
#readlabels #readfoodlabels #guargum #guthealth #guthealing #inflammationrelief #antiimflammatory
Easy buckwheat porridge. If you’re looking to switch up your morning bowl of oats, then give buckwheat a try. It has a chewy texture and mild flavor, that pairs with just about anything.
Comment ‘easy buckwheat’ and I’ll send you the recipe.
This buckwheat porridge is SO EASY to make, and is naturally gluten-free, dairy-free, and vegan to boot, and the bonus is it takes under 15 minutes to whip up in the morning.
This breakfast is hubby approved. Steve tried this the other day and kept saying, “this is the best breakfast,” “man, this is SO good.” So if I can get my mountain biking, carb loving hubby to happily eat of bowl of this, then I think your family might love this too.
I love topping mine with blueberries, @socotahini and bee pollen!
#buckwheat #buckwheatporridge #buckwheatrecipes #porridgebowl #porridge #porridgelover #breakfastideas #breakfast #healthybreakfast #healthybreakfastclub #healthybreakfastideas
Rosemary & thyme turkey burgers. These are not your typical dry turkey burgers. The rosemary and thyme paired with the sautéed red onion give these burgers a pop of flavor, and the Dijon and avocado oil pump up the moisture. These burgers are also gluten-free and dairy-free.
Comment ‘turkey burger’ and I’ll DM you the recipe link.
I love topping these burgers on a big green salad and pairing them with my oven roasted sweet potato fries. Delish! #turkeyburger #turkeyburgers #burger #dairyfreeglutenfree #burgers #healthyfood
These vegan Mexican quinoa bowls have become a weekly staple in our house. They’re naturally vegan, but are full of flavor from the avocado tahini, and spicy chipotle tahini sauce.
Comment ‘vegan bowl’ and I’ll DM you the recipe.
These bowls are also great for those that are on the candida diet.
I ❤️ these bowls because they’re jam packed with plant protein, as quinoa is a complete protein, and beans when paired with the quinoa, make a complete protein too. This bowl is balanced and satisfying from the slow burning carbs, healthy fats, plant protein, and will honestly sustain you for hours.
These bowls are a great weeknight meatless dinner option, as I typically make the sauces ahead of time, (they literally take 5 minutes) so when it comes to dinner time, all I have to do is make the quinoa (takes under 20 minutes) and roast the sweet potatoes. I hope you give these a try, and that they become a go-to meatless dinner.
#candidadiet #candidacleanse #veganbowls #veganbowls #veganrecipes #veganrecipe #vegandinner #vegandinnerideas #healthyfood
Here’s the perfect snack for those of you trying to cut back on refined sugar. These healthy no bake cacao oat bars are super addicting, once you have a bite, you just can’t stop.
Comment ‘oat bars’ and I’ll DM you the recipe.
The great thing is you don’t have to feel guilty, as these are made with pretty healthy ingredients and are GF, DF and refined sugar free. I love having these on hand for that afternoon, or post lunch craving. They hit the spot perfectly. #healthy #healthysnacks #healthysnackideas #healthysnack #refinedsugarfree #norefinedsugar #healthydesserts #healthydessert #healthydessertrecipes #healthysnackrecipes
This miso tahini dressing is the perfect creamy dressing for warm quinoa or grain bowl, roasted vegetables, really any Plain Jane staple that you want to add a pop of flavor and nutrition to.
Comment ‘miso” and I’ll send you the recipe.
It takes 5 minutes to whip up and uses 6 simple ingredients. It’s also dairy-free & vegan. The dressing gives a digestive boost from the lemon juice and some healthy fats to balance it all.
#tahini #miso #misotahinidressing #buddahbowl #healthyfood
I am so excited to make this! I just got green beans and was wondering what I would do with them….I am inspired 🙂
You will love this recipe Deb! It’s right up your alley!
Momma Marin! I made this tonight and had a happy family. Raffes doesn’t count because her palate is tres selective. Love it. Love your blog.
Yaaay! Glad the family liked it girl! Love you to!
Thanks for sharing. Made this last night to try something different with the overabundance of beans from my garden. It was a huge hit!
Hi Megan! Thanks for trying the recipe! I am so glad you liked it and made use of all your green beans. It’s such a simple and tasty recipe!
made this tonight! loved it! 🙂 thanks!
Yaay Millie! So glad to hear that you made and loved this pasta. It’s one of our favorite go-to weeknight pastas. 🙂
I made this recipe tonight and my husband liked it so much he licked the plate (really). Thanks for an easy and quick – yet delicious – recipe!
Yaay! I’m so glad that this recipe was a success for you both! This is one of our favorites as well and Eli actually licks his plate clean when I make this, so Eli and your hubby are both members of the clean plate club! 🙂
I actually think I’m going to put this on the weekly menu for next week! Thanks for saying hi and letting me know how much you loved it! 🙂 xoxo, Jacquelyn