Thursday, February 6, 2014

Easy Spinch Ravioli with Zucchini Ribbons

2 medium zucchini, very thinly sliced lengthwise 
Tip(to make "ribbon thin" zucchini, slice lengthwise with a vegetable peeler or a mandolin slicer)
1 pound fresh or frozen spinach and cheese ravioli
2 cloves garlic, crushed
1/2 t. salt
1/2 c. half and half
2 t. flour
1 T. butter
1 large shallot, minced
1/4 c. dry white wine
1/4 c. thinly sliced fresh basil
1/4 t. ground pepper
1/4 shredded Parmesan cheese
  1. Put a pot of water on to boil.
  2. Place zucchini in a bowl.
  3. Cook ravioli according to the package directions in the pot of boiling water.
  4. Drain the water in to the zucchini bowl to cook the zucchini.  Just cook until tender crisp.  Time will vary with the thickness of the zucchini.  Remove to plate.
  5. Mash garlic and salt together in a small bowl to make a paste.
  6. Combine half and half with the flour in another small bowl.
  7. Heat butter in a large skillet over medium heat.
  8. Add shallot and the garlic paste and cook stirring until fragrant about 1  minute.
  9. Add wine and cook stirring until almost completely evaporated, 2 to 3 minutes more.
  10. Add the flour mixture and cook until thickened, about 30 seconds.
  11. Gently stir in the ravioli and the zucchini, basil and pepper.
  12. Sprinkle with Parmesan and serve.  Yummy!