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
- Put a pot of water on to boil.
- Place zucchini in a bowl.
- Cook ravioli according to the package directions in the pot of boiling water.
- 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.
- Mash garlic and salt together in a small bowl to make a paste.
- Combine half and half with the flour in another small bowl.
- Heat butter in a large skillet over medium 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 until thickened, about 30 seconds.
- Gently stir in the ravioli and the zucchini, basil and pepper.
- Sprinkle with Parmesan and serve. Yummy!
