Ravioli with Rosemary Cream Sauce

"Cheese Ravioli is my favorite Italian pasta, so this is my all time favorite recipe. It's great with a green salad and some fresh Italian Bread."
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Ready In:




  • Combine the cream and rosemary in a sucepan.
  • Bring to a boil, redue the heat and simmer until reduced to 1/2 cup, about 15 minutes.
  • Cook the ravioli in boiling, salted water until done, 6 to 7 minutes for the fresh and 8 or 9 minutes for the frozen.
  • Drain and return to the pan.
  • Strain the cream sauce into the pan.
  • Squeeze 2 tsp.
  • juice from the lemon and add to the pasta along with the salt and pepper.
  • Toss.
  • Serve sprinkled with the chives and parmesan cheese.

Questions & Replies

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  1. This made for a nice, quick, easy lunch. The cream sauce had just the right amount of rosemary flavoring. I used scallion tops, but next time would definitely go for the chives. Although I love scallions, I thought they detracted from the subtle flavors of the dish. Thanks for a nice lunch.
  2. There are a couple of things I will do different next time. I will use fresh rosemary and make my own raviol. This was a very tasty dish, especially considering it involved very little time or effort. It's a keeper! :)


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