Ingredients:

fresh or frozen ravioli (chose a favorite like: sweet corn  and basil or truffle mushroom; TJ's has a great selection)

French veloute sauce

pork tenderloin

mushrooms; sliced

mini bell peppers; sliced thin

garlic powder, onion powder, smoked paprika, fresh rosemary

      or a good pork rub

fresh parsley

Optional: Replace pork with spiralized zucchini and Parmesan cheese

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Instructions:

With pork & veloute sauce:

1. Rub pork with spices brown in frying pan at high heat then bake at 350 until internal temp is at 140; start checking after 30 minutes. OR Brown on a hot grill (direct heat) and move to indirect heat for about 20 minutes; check for 140 degree internal temp

2. Make veloute sauce with mushrooms; recipe here.

3. Sautee bell peppers in butter, season with salt and pepper

4. Cook ravioli according to package.

5. Plate and garnish with fresh parsley.

 

For zucchini option:

1. Spiralize zucchini; wring out as much moisture as you can; stir fry using a tablespoon of olive oil, salt and pepper

2. Sautee mushrooms and bell peppers in butter; season with salt, pepper and cayenne.

3. Cook ravioli according to package

4. Lay ravioli in bed of zucchini and top with mushroom/bell pepper mixture & top with cheese