Cheese Ravioli with White Wine Sauce and Zucchini
Elevate your weeknight dinner with this luscious Cheese Ravioli with White Wine Sauce and Zucchini—a perfect harmony of creamy, savory, and fresh flavors. Tender cheese-stuffed ravioli are enveloped in a velvety white wine and Parmesan cream sauce, while delicate slices of sautéed zucchini add a burst of color and garden-fresh taste. This dish is infused with garlic, butter, and a hint of basil for an irresistible, gourmet touch that feels effortless. Ready in just 35 minutes, this recipe is ideal for busy evenings when you want restaurant-quality comfort food in the comfort of your home. Serve with a sprinkle of extra Parmesan and a side of crusty bread to soak up every drop of the rich, flavorful sauce. Perfect for pasta lovers searching for a unique yet simple meal, this dish is guaranteed to impress!
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Recipe Information
Ingredients
- 16 ounces Cheese ravioli
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 3 Garlic cloves, minced
- 2 medium Zucchini, thinly sliced into half-moons
- 0.5 cup Dry white wine
- 0.5 cup Heavy cream
- 0.25 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the cheese ravioli according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set the ravioli aside.
In a large skillet, heat the butter and olive oil over medium heat until the butter melts.
Add the minced garlic and sauté for 1-2 minutes, stirring frequently, until fragrant.
Add the sliced zucchini to the skillet, sprinkle with a pinch of salt, and cook for 4-5 minutes, stirring occasionally, until the zucchini is tender and lightly browned.
Deglaze the pan by pouring in the white wine. Stir well to scrape up any browned bits from the bottom of the skillet and let it simmer for 2-3 minutes to reduce slightly.
Lower the heat to medium-low and stir in the heavy cream. Allow the sauce to cook for 2-3 minutes, stirring occasionally, until it thickens slightly.
Stir in the grated Parmesan cheese, salt, and black pepper. Continue stirring until the cheese is fully melted and the sauce is smooth.
Add the cooked ravioli to the skillet, gently tossing to coat them in the sauce. If the sauce is too thick, stir in a splash of the reserved pasta water to reach your desired consistency.
Remove the skillet from heat and sprinkle the dish with fresh basil for a finishing touch.
Serve the Cheese Ravioli with White Wine Sauce and Zucchini immediately, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 3894 mg | 169% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 18.3 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 804 mg | 62% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1795 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
