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Cheese Ravioli with Zucchini

Cheese Ravioli with Zucchini
Whipping cream lends rich flavor to the lovely sauce for this colorful medley. Field editor Maria Regakis of Somerville, Massachusetts sent the recipe.
4 ServingsPrep: 15 min. Cook: 20 min.

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.
© Taste of Home 2013

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Cheese Ravioli with Zucchini (continued)

Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013