Cheese Ravioli with Zucchini |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. 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:
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.
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