| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian, Pasta, Sauces | 4 | Servings |
INGREDIENTS
| 1/4 | c | Olive Oil |
| 4 | Garlic Cloves, chopped | |
| Salt and Pepper to taste | ||
| 1/4 | c | Dried Red Pepper Flakes |
| 1 | c | Heavy Cream |
| 1 1/2 | lb | Broccoli |
| 3/4 | c | Grated Parmesan Cheese * |
| 15 | oz | Frozen Ricotta Ravioli |
INSTRUCTIONS
Substitute Romano Cheese if desired Heat oil in medium saucepan. Add garlic, salt, pepper and red pepper. Saute until garlic is lightly browned, 5-7 mins. Add cream; cook 20 min. to thicken, stirring occasionally. Meanwhile, cut broccoli into 1-1/2" 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 459
Calories From Fat: 365
Total Fat: 41.5g
Cholesterol: 98mg
Sodium: 356.2mg
Potassium: 645.2mg
Carbohydrates: 12.7g
Fiber: <1g
Sugar: <1g
Protein: 13.7g