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Cheese Ravioli with Zucchini Recipe

Cheese Ravioli with Zucchini Recipe

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. YIELD: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


  • 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.

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.

Reviews for Cheese Ravioli with Zucchini

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Reviewed May. 12, 2016

"I added corn and sweet potato and left out the red pepper. Delicious and pretty! Thank you Maria for sharing this recipe."

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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