Green Bean and Shallot Ravioli
Recipe type: meatless meals
Cuisine: dinner
  • 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
  1. 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.
  2. Next wash up and trim those green beans.
  3. Peel and slice your shallots into thin slices, set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Turn off the heat,take your lemon half, and squeeze the juice over the pasta.
  11. 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.
Recipe by Marin Mama Cooks at