Rating: 4.33 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

For this light vegetarian ravioli recipe, we combine gorgeous long ribbons of zucchini with spinach-and-cheese-stuffed ravioli and a light cream sauce for a satisfying vegetarian pasta dinner.

Source: EatingWell Magazine, March/April 2013

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Recipe Summary test

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put a pot of water on to boil. Place sliced zucchini in a large colander and set it in the sink. Cook ravioli according to package directions. Pour the ravioli and cooking liquid over the zucchini in the colander.

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  • Meanwhile, mash garlic and salt together in a small bowl with a fork to form a coarse paste. Combine half-and-half and flour in another small bowl and place near the stove.

  • Heat butter in a large skillet over medium-high heat. Add shallot and the garlic paste and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring, until almost completely evaporated, 2 to 3 minutes more. Add the flour mixture and cook, stirring, until the sauce is thickened, about 30 seconds. Gently stir in the ravioli and zucchini, basil and pepper. Divide among 4 plates. Top each portion with 1 tablespoon Parmesan.

Tips

To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler or a mandoline slicer.

Nutrition Facts

generous 1 cup
351 calories; protein 13.7g; carbohydrates 48.4g; dietary fiber 2.1g; sugars 7.9g; fat 10.6g; saturated fat 6.5g; cholesterol 53.1mg; vitamin a iu 634.4IU; vitamin c 19.2mg; folate 32.4mcg; calcium 276.1mg; iron 0.7mg; magnesium 28.4mg; potassium 344.8mg; sodium 541.4mg; thiamin 0.1mg.

3 starch, 1 vegetable, 1 lean meat, 1 fat

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