Ravioli with Broccoli Sauce

This ravioli dish pairs frozen ricotta ravioli with a from-scratch garlic cream sauce loaded with tender broccoli florets and grated Parmesan. The sauce is simple but bold: olive oil, four cloves of garlic, red pepper flakes, and heavy cream reduced until thick enough to coat the pasta and cling to the broccoli.

Sauteing the garlic slowly for 5 to 7 minutes is what builds the sauce’s flavor foundation. Low and slow turns the garlic golden and sweet, releasing its oils into the olive oil without burning. Burnt garlic turns bitter and will ruin the entire sauce. Watch the color closely and pull it at light gold.

The cream needs a full 20 minutes of gentle cooking to thicken properly. Rushing it on high heat causes the cream to scorch or break. That patient simmer reduces it into a rich, spoon-coating sauce that the Parmesan melts into seamlessly, creating something close to an Alfredo with serious garlic and chile kick.

Kitchen Tips

• Cook the broccoli separately until just tender. Adding raw broccoli to the cream sauce would release water and thin it out. Pre-cooking keeps the sauce thick.
• A quarter cup of red pepper flakes is a lot. Adjust to your heat tolerance. Start with a tablespoon and add more to taste if you prefer less fire.
• Use Romano cheese as the recipe suggests for a sharper, saltier version of the sauce.

Variations

• Use fresh ravioli from the refrigerated section instead of frozen for a more delicate pasta that cooks faster.
• Add sun-dried tomatoes to the cream sauce for color and a sweet-tart counterpoint to the garlic and heat.