Cheese Ravioli With White Wine Sauce And Zucchini - cooking recipe

Ingredients

3/4 cup white wine
1 3/4 cups heavy whipping cream
2 teaspoons white flour
2 garlic cloves, finely chopped
1/4 cup pecorino romano cheese (grated)
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon italian seasoning
1/2 teaspoon butter
2 tablespoons extra virgin olive oil
1 dash pepper, to your taste
1/2 cup yellow squash, cut
1/2 cup zucchini, cut
1 lb of your favorite ravioli or 1 lb pasta

Preparation

In a Sauce Pan on LOW heat combine heavy whipping cream, white wine, butter, flour, oregano, parsley, 1 clove of garlic, cheese and some pepper.
Whisk sauce gently while ingredients blend, then raise heat to Medium. Sauce will come to a boil, keep whisking every 4-6 minutes to prevent clumping.
Once sauce has thickened, return heat to low, and let simmer. (Be careful NOT to burn sauce, since it is very delicate).
While sauce is cooking, take olive oil, 1 clove of garlic, and zucchini. Cook in a saute pan on medium heat. You can add pepper and a 2 teaspoons of White Wine to taste if you like. Let zucchini cook on medium heat for 8-10 minutes, then drain in a strainer.
Prepare your pasta of choice as indicated on bag, and drain.
In a serving bowl, combine pasta, white wine sauce, and zucchini (mix GENTLY).
Sprinkle a some Pecorino Romano cheese on top and serve.