Cheese Ravioli With Zucchini and Peppers

By 1For_Him

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

Details

Servings 4

Preparation

Step 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.

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

Cheese Ravioli with Zucchini published in Taste of Home February/March 2007, p20