Cheese Ravioli with Zucchini*

1 C heavy whipping cream

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.

Serves 4.

I made this for Jason and Kierstin when they were here this last week. I have doubled it. It's Yummy!!