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

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

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Yields

4

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 sauce pan, heat heavy cream, 2 cups of Parmesan cheese and black pepper over medium heat, bring to a boil. Once the sauce has come to a boil, reduce to a simmer for 8-10 minutes until thickened. Add broccoli and ravioli and toss to cover with sauce
  4. Sprinkle with parsley and remaining Parmesan cheese to serve

Ingredients

  • 1 pkg. ea (24 oz.) Celentano Mini Rounds Cheese Ravioli
  • 1 cup ea fresh broccoli florets
  • 2 cups ea heavy whipping cream
  • 2 1/2 cups ea shredded Parmesan cheese, divided
  • 1/4 tsp ea ground black pepper
  • 2 tsp ea fresh parsley, chopped