CHEESE RAVIOLI WITH ZUCCHINI

Cheese Ravioli with Zucchini image

Whipping cream lends rich flavor to the lovely sauce for this colorful medley. Field editor Maria Regakis of Somerville, Massachusetts sent the recipe.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

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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

Steps:

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 : Calories 506 calories, Fat 34g fat (21g saturated fat), Cholesterol 126mg cholesterol, Sodium 999mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.