2 medium zucchini, very thinly sliced lengthwise
1 lb fresh or frozen spinach-and-cheese ravioli
2 cloves garlic, crushed
1/2 tsp salt
1/2 cup half-and-half
2 tsp all-purpose flour
1 tbsp butter
1 large shallot, minced
1/4 cup dry white wine
1/4 cup thinly sliced fresh basil
1/4 tsp freshly ground pepper
1/4 cup shredded Parmesan cheese
- Put a pot of water on to boil. Place sliced zucchini in a large colander and set it in the sink. Cook ravioli according to package directions. Pour the ravioli and cooking liquid over the zucchini in the colander.
- Meanwhile, mash garlic and salt together in a small bowl with a fork to form a coarse paste. Combine half-and-half and flour in another small bowl and place near the stove.
- Heat butter in a large skillet over medium-high 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, stirring, until the sauce is thickened, about 30 seconds. Gently stir in the ravioli and zucchini, basil and pepper. Divide among 4 plates. Top each portion with 1 tablespoon Parmesan.
Notes: I think Brittany liked this one more than I did. The sauce ended up being a bit too thick and didn't have quite enough flavor for me. But it was still good. We don't have dry white wine, so I'm not sure what Brittany used instead (if anything).