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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.68 Kcal (1100 kJ) | ||
| Calories from fat | 191.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.32g | 33% | |
|---|---|---|---|
| Cholesterol | 67.9mg | 23% | |
| Sodium | 880.89mg | 37% | |
| Potassium | 188.81mg | 4% | |
| Total Carbs | 6.33g | 2% | |
| Sugars | 2.47g | 10% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 11.39g | 23% | |
| Vitamin C | 43.2mg | 72% | |
| Iron | 0.5mg | 3% | |
| Calcium | 364.6mg | 36% | |
| Amount Per 100 g | |||
| Calories | 177.05 Kcal (741 kJ) | ||
| Calories from fat | 129.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.37g | 33% | |
|---|---|---|---|
| Cholesterol | 45.77mg | 23% | |
| Sodium | 593.75mg | 37% | |
| Potassium | 127.26mg | 4% | |
| Total Carbs | 4.26g | 2% | |
| Sugars | 1.66g | 10% | |
| Dietary Fiber | 0.73g | 4% | |
| Protein | 7.68g | 23% | |
| Vitamin C | 29.1mg | 72% | |
| Iron | 0.3mg | 3% | |
| Calcium | 245.8mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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