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Spinach Ravioli with Zucchini Ribbons

EatingWell Test Kitchen
  • 30 minutes
  • Serves 4

INGREDIENTS

1/4 cup

Basil, fresh

2 cloves

Garlic

1

Shallot, large

2

Zucchini, medium

1 lb

Spinach-and-cheese ravioli, fresh or frozen

2 tsp

All-purpose flour

1/4 tsp

Pepper, freshly ground

1/2 tsp

Salt

1 tbsp

Butter

1/2 cup

Half-and-half

1/4 cup

Parmesan cheese

1/4 cup

White wine, dry