Cheese Ravioli with Zucchini and Red Pepper by Bex

Think you can't make a homemade sauce? You can. This one is super easy, and the results are awesome. I'm known to slurp it off the spoon as i'm waiting for the ravioli to cook! :)

Ingredients:
1 C heavy whipping cream
1/2 C chicken broth
1 package cheese ravioli (I used the frozen kind)
1 small onion, finely chopped
1 TB butter
1 red bell pepper, julienned
1 zucchini,julienned
1/2 tsp salt
1/4 tsp garlic powder
3/4 C Parmesean Cheese
basil
parsley

Directions:
1. In a large saucepan, bring the cream and the broth to a boil. Reduce heat and simmer until reduced to about a cup or a little more (I eyeball it). Meanwhile, cook ravioli.

2. In a skillet, saute onion in the butter for 2 minutes. Add the red pepper, zucchini, salt, and garlic powder; saute for additional 2 minutes or until the veggies are crisp-tender.

3. Stir parmesean cheese, basil, and parsley into cream sauce and cook for a few more minutes until the cheese is melted into the sauce.

4. Toss the ravioli, sauce, and veggies together...and eat! :)

Notes:
The sauce is VERY thin. If you like a thicker sauce, do the cornstarch trick of dissolving one TB of cornstarch into some cold water, then add that mixture to the sauce while its cooking. Stir until desired thickness.

Perfect with crunchy garlic bread, especially if you leave the sauce thin! Bread soaks it all up! Yum!

Nat's Pesto Sauce

2 cloves garlic

2 cups fresh basil leaves (~40 leaves)

1 cup olive oil

1 tsp. salt

1 tsp. pepper

½ cup pignoli (pine) nuts (store in freezer for later use)

½ cup parmesan cheese

Smash garlic cloves & heat on low with olive oil until fragrant. Remove garlic & add with all other ingredients into blender or food processor. Slowly stream in olive oil until well blended.

I like to serve it with pasta & grilled or simply cooked chicken or shrimp.