Ravioli with Rosemary Cream Sauce

Name: Ravioli with Rosemary Cream Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 cup heavy cream; 1 teaspoon dried rosemary; 1 lb cheese ravioli, fresh or frozen; 1 lemon; 1/2 teaspoon salt; 1/2 teaspoon pepper; 3 tablespoons chopped chives or 3 tablespoons scallion tops; parmesan cheese

(2)

Recipe by BlueHyacinth

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: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

cup heavy cream
1

teaspoon dried rosemary
1

lb cheese ravioli, fresh or frozen
1

lemon
¹⁄₂

teaspoon salt
¹⁄₂

teaspoon pepper
3

tablespoons chopped chives or 3 tablespoons scallion tops
parmesan cheese

DIRECTIONS

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.

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