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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.
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    4 servings

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.
Nutrition Facts
1-1/4 cups: 506 calories, 34g fat (21g saturated fat), 126mg cholesterol, 999mg sodium, 34g carbohydrate (6g sugars, 3g fiber), 19g protein.

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