Spinach Ravioli with Zucchini Ribbons

2 medium zucchini, very thinly sliced lengthwise (see
1 pound fresh or frozen spinach-and-cheese ravioli
2 cloves garlic, crushed
1/2 teaspoon salt
1/2 cup half-and-half
2 teaspoons all-purpose flour
1 tablespoon butter
1 large shallot, minced
1/4 cup dry white wine
1/4 cup thinly sliced fresh basil
1/4 teaspoon freshly ground pepper
1/4 cup shredded Parmesan cheeseDIRECTIONS
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.
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.NUTRITION
Per serving:
351 calories
11 g fat
6 g sat
48 g carbohydrates
0 g total sugars
14 g protein
2 g fiberSmartPoints value : 11

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