Ravioli with Broccoli Sauce
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 4 | each |
garlic cloves
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | cup |
red pepper flakes
|
*
|
| 1 | cup |
heavy whipping cream
|
|
| 1 ½ | pounds |
broccoli florets
|
|
| ¾ | cup |
Parmesan cheese
|
|
| 15 | ounces |
ravioli
ricotta, frozen |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 4 | each |
garlic cloves
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 59 | ml |
red pepper flakes
|
*
|
| 237 | ml |
heavy whipping cream
|
|
| 680.4 | g |
broccoli florets
|
|
| 177 | ml |
Parmesan cheese
|
|
| 433.5 | ml/g |
ravioli
ricotta, frozen |
* |
Directions
- Substitute Romano Cheese if desired Heat oil in medium saucepan.
Add garlic, salt, pepper and red pepper.
Sauté until garlic is lightly browned, 5 to 7 mins.
Add cream; cook 20 min. to thicken, stirring occasionally.
Meanwhile, cut broccoli into 1½ inch flowerettes.
Place in separate pan, cover with water and cook until tender, drain and set aside.
Add cheese to sauce mixture, stir to blend.
Prepare broccoli as directed, drain.
Add broccoli to sauce and pour over ravioli.
