Mini Rounds Cheese Ravioli with Broccoli & Cream Sauce - Rosina Celentano

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Directions

1 Cook ravioli according to the package instructions

2 In a separate pan, add ¼ cup of water and steam broccoli over medium – low heat for 5-6 minutes until crisp

3 In a separate sauce pan, heat heavy cream, 2 cups of the Parmesan cheese and black pepper over medium heat, bring the sauce to a boil. Once the sauce has come to a boil, reduce the heat to a simmer simmer uncovered stirring occasionally for 8-10 minutes until sauce has thickened. Gently add the broccoli and ravioli to the sauce and toss to cover with sauce

4 Sprinkle with parsley and remaining Parmesan cheese to serve.

Ready In: 15 minutes

Cook Time: 10 minutes

Preparation Time: 5 minutes

Serves:4 people

Ingredients

1 pkg. (24 oz.) Celentano Mini Rounds Cheese Ravioli

1 cup fresh broccoli florets

2 tsp fresh parsley, chopped

1/4 tsp ground black pepper

2 cups heavy whipping cream

2 1/2 cups shredded Parmesan cheese, divided

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Nutrition Facts

Recipe serves: 4 people

Serving size: 1