Sauté onions, garlic and mushrooms.

Add zucchini and cook until softened.

Combine cornstarch and milk, then add it to the heavy cream.

Stir in the cream mixture and Parmesan cheese and cook until bubbly.

Stir in the ravioli - no need to boil it in water! It will cook in the sauce!

Turn into prepared baking dish. Top with shredded cheddar.

Bake in 400°F oven for 20 minutes. 

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