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Cheese Ravioli with Zucchini Recipe

Cheese Ravioli with Zucchini Recipe photo by Taste of Home

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Whipping cream lends rich flavor to the lovely sauce for this colorful medley. Field editor Maria Regakis of Somerville, Massachusetts sent the recipe.

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Cheese Ravioli with Zucchini Recipe

Prep: 15 min. Cook: 20 min.

Yield: 4 Servings

15 20 35

Ingredients

1 cup heavy whipping cream
1/2 cup chicken broth
1 package (9 ounces) refrigerated cheese ravioli
1 small onion, finely chopped
1 tablespoon butter
1 medium sweet red pepper, julienned
3 cups julienned zucchini
1/2 teaspoon salt
1/4 teaspoon garlic powder
3/4 cup grated Parmesan cheese, divided
1 to 2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley

Directions

In a large saucepan, bring cream and broth to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until reduced to 1 cup. Meanwhile, cook ravioli according to package directions.
In a large skillet, saute onion in butter for 2 minutes. Add red pepper; cook 2 minutes longer. Stir in the zucchini, salt and garlic powder; cook for 1-2 minutes or until vegetables are crisp-tender. Keep warm.
Stir 1/2 cup cheese, basil and parsley into cream sauce; cook for 1 minute. Drain ravioli; add to skillet with cream sauce. Toss to coat. Sprinkle with remaining cheese. Yield: 4 servings.

Nutritional Facts 1 serving (1-1/4 cups) equals 506 calories, 34 g fat (21 g saturated fat), 126 mg cholesterol, 999 mg sodium, 34 g carbohydrate, 3 g fiber, 19 g protein.

Originally published as Cheese Ravioli with Zucchini in Taste of Home February/March 2007, p20

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Reviews for Cheese Ravioli with Zucchini

Cheese Ravioli with Zucchini

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Reviewed on Nov. 20, 2010 by btakpowers

Excellent, nothing more needs to be said.

Reviewed on Aug. 25, 2010 by mkascle

I made this for my husband and we both loved it. Its a very filling dish and tastes so good. Would defin make this dish again.

Reviewed on Mar. 17, 2010 by MadT

This simple dish was a hit with my family. They have requested I make it again so this recipe is a keeper.

Reviewed on Mar. 06, 2009 by drangel

I make this all the time, it is my favorite. It tastes like your eating at a five star restuarant.

Reviewed on Jul. 07, 2008 by maryanlibrarian

I made this and it was one of my husband's favorite meals ever! It is best when the sauce is still creamy/liquid. As it sits (or after being refrigerated), the sauce thickens and it isn't quite as good. Excellent use of fresh veggies!