| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pasta, Italian, 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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