The zucchini cream, rich and tasty, goes like a charm with ravioli, medaglione and all other types of stuffed pasta.

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

Preparations:

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.
Sauté the zucchini and the onions in 2 tablespoons of extra-virgin olive oil.
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.
Using a food processor, blend all the ingredients with the cream, salt and pepper. Food processor set to liquefy. Pour back in the pan and simmer on the stove a few minutes.
The sauce is then ready .  Cook your pasta in boiling water following package instructions.

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