Cheese Ravioli With Zucchini

• 1 cup heavy whipping cream
• 1/2 cup chicken broth
• 1 package (9 ounces) refrigerated cheese ravioli
• 1 small onion, finely chopped
• 1 tablespoon butter
• 1 medium sweet red pepper, julienned
• 3 cups julienned zucchini
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 3/4 cup grated Parmesan cheese, divided
• 1 to 2 tablespoons minced fresh basil
• 1 tablespoon minced fresh parsley

1. In a large saucepan, bring cream and broth to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until reduced to 1 cup. Meanwhile, cook ravioli according to package directions.
2. In a large skillet, saute onion in butter for 2 minutes. Add red pepper; cook 2 minutes longer. Stir in the zucchini, salt and garlic powder; cook for 1-2 minutes or until vegetables are crisp-tender. Keep warm.
3. Stir 1/2 cup cheese, basil and parsley into cream sauce; cook for 1 minute. Drain ravioli; add to skillet with cream sauce. Toss to coat. Sprinkle with remaining cheese.

heavy whipping cream, chicken broth, refrigerated cheese ravioli, onion, butter, sweet red pepper, zucchini, salt, garlic, parmesan cheese, fresh basil, parsley

Taken from www.tasteofhome.com/recipes/cheese-ravioli-with-zucchini/ (may not work)