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Ravioli with zucchini cream

The zucchini cream, rich and tasty, goes like a charm with ravioli, medaglione and all other types of stuffed pasta; a delicious and refined way to use zucchini when in season, in the fall.

Crema di zucchine

Ingredient List (4 portions):

- 1 pound Ravioli pasta, or Medaglione
- 1 pound of zucchini
- 2 large onions
- 5 anchovy fillets, canned
- extra-virgin olive oil
- 3 cloves garlic
- a few leaves of basil
- 2 cups 15% cream
- 1/2 cup grated Parmesan cheese


1) Wash and peel your zucchini but do not completely remove the skin to preserve the green color (leave a little of the vitamins and skin color). Dice the zucchini and the peeled onions.

2) Sauté the zucchini and the onions in 2 tablespoons of extra-virgin olive oil; make sure they are throughly cooked.

After 5 minutes, add chopped garlic, parmesan cheese, anchovy fillets and basil. Diced zucchini have to become almost transparent in order to be considered fully cooked with this recipe.

3) Using a blender or food processor, blend to liquefy all the ingredients with the cream, salt and pepper. Pour back in the pan and simmer on the stove a few minutes.
The sauce is now ready;  cook the pasta in boiling water following package instructions.

Do not forget an excellent white wine to accompany your Ravioli with zucchini cream!