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Zucchini Ravioli in Creamy Red Sauce
Simple, Italian-inspired, vegetarian meal with lots of zucchini and ravioli covered in a creamy red sauce
Servings Prep Time
6servings 5minutes
Cook Time
20minutes
Servings Prep Time
6servings 5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Cut your zucchini into small, bite-size pieces. We have a toddler at our house, so it’s more efficient to cut it small to begin with rather than have to cut it up again later. Also, it seems to cook better when the pieces are smaller.
  2. Boil water in a large pot, and prepare ravioli according to the directions on the package. If the ravioli finishes cooking before your zucchini, just stir in a tablespoon of olive oil to prevent them from sticking to one another.
  3. Get a large saucepan out, and add the olive oil. Turn to medium heat, and add your zucchini. Add the garlic powder, basil, and onion powder, and stir well. Sauté to desired tenderness.
  4. Once you’re finished cooking the zucchini, add the pasta sauce, heavy whipping cream, and olives. Heat until warmed through. Combine the zucchini mixture with the ravioli in the large pot. Add the parmesan, and stir well.
Recipe Notes

If you have enough time and you like mushrooms, you can slice up some fresh mushrooms and sauté those along with the zucchini. They don’t need as much time as the zucchini though, so add them about halfway through.

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