Isaacs' Home Recipes Main MainDish Recipes Cheese Ravioli with Zucchini

Cheese Ravioli with Zucchini

1 cup heavy whipping cream
1/2 cup chicken broth
1 package (9 oz) refrigerated cheese ravioli
1 small onion, finely chopped
1 Tbsp butter
1 medium sweet red pepper, julienned
3 cups julienned zucchini
1/2 tsp salt
1/4 tsp garlic powder
3/4 cup grated Parmesan cheese, divided
1-2 Tbsp minced fresh basil
1 Tbsp minced fresh parsley

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 zucchini, salt and garlic powder; cook for 1-2 minutes or until
vegetables are crisp-tender. 
Keep warm.
Stir 1/2 cup Parmesan 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 Parmesan cheese.

Yield:  4 servings

(Taste of Home - February/March 2007)