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Cheese Ravioli with Zucchini Recipe
Cheese Ravioli with Zucchini Recipe photo by Taste of Home

Cheese Ravioli with Zucchini Recipe

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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.
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 4 servings


  • 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

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.


  1. 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.
  2. 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.
  3. 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.
Originally published as Cheese Ravioli with Zucchini in Taste of Home February/March 2007, p20

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Reviewed Nov. 20, 2010

"Excellent, nothing more needs to be said."

Reviewed Aug. 25, 2010

"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 Mar. 17, 2010

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

Reviewed Mar. 6, 2009

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

Reviewed Jul. 7, 2008

"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!"

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