1/2 C Chicken broth
1 Package (9 oz. refrigerated cheese ravioli) I used one in the cheese section at the store.
1 small onion, finely chopped
1 T butter
1 medium sweet red pepper, julienned
3 C julienned zucchini ( I didn't use that much I used one zucchini)
1/2 tsp. salt
1/4 tsp. garlic powder
3/4 C grated Parmesan cheese, divided
1 tsp dried basil
1 tsp dried 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 the zucchini, salt and garlic powder; cook for 1-2 minutes or until vegetables are crisp-tender. Keep warm.
Stir 1/2 C 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.
I made this for Jason and Kierstin when they were here this last week. I have doubled it. It's Yummy!!