CHEESE RAVIOLI WITH WHITE WINE SAUCE AND ZUCCHINI

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Cheese Ravioli With White Wine Sauce and Zucchini image

My husband and I have a garden, and we grow a lot of zucchini. I am always trying to come up with new recipes to highlight our love of zucchini.

Provided by MellyBelly

Categories     < 30 Mins

Time 28m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 cup white wine
1 3/4 cups heavy whipping cream
2 teaspoons white flour
2 garlic cloves, finely chopped
1/4 cup pecorino romano cheese (grated)
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon italian seasoning
1/2 teaspoon butter
2 tablespoons extra virgin olive oil
1 dash pepper, to your taste
1/2 cup yellow squash, cut
1/2 cup zucchini, cut
1 lb of your favorite ravioli or 1 lb pasta

Steps:

  • In a Sauce Pan on LOW heat combine heavy whipping cream, white wine, butter, flour, oregano, parsley, 1 clove of garlic, cheese and some pepper.
  • Whisk sauce gently while ingredients blend, then raise heat to Medium. Sauce will come to a boil, keep whisking every 4-6 minutes to prevent clumping.
  • Once sauce has thickened, return heat to low, and let simmer. (Be careful NOT to burn sauce, since it is very delicate).
  • While sauce is cooking, take olive oil, 1 clove of garlic, and zucchini. Cook in a sauté pan on medium heat. You can add pepper and a 2 teaspoons of White Wine to taste if you like. Let zucchini cook on medium heat for 8-10 minutes, then drain in a strainer.
  • Prepare your pasta of choice as indicated on bag, and drain.
  • In a serving bowl, combine pasta, white wine sauce, and zucchini (mix GENTLY).
  • Sprinkle a some Pecorino Romano cheese on top and serve.

Nutrition Facts : Calories 471, Fat 45.9, SaturatedFat 25.2, Cholesterol 143.9, Sodium 49, Carbohydrate 6.4, Fiber 0.4, Sugar 1.3, Protein 2.8

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