Broccoli Cheese Mini Ravioli
Serves: 2 to 4
1 Package Celentano or Italian Village Mini Ravioli
2 cups Heavy Whipping Cream
1 cup Fresh Broccoli Florets
2 ½ cups Shredded Parmesan Cheese, divided
¼ teaspoon Coarsely Ground Black Pepper
2 teaspoons Fresh Parsley, minced
1. In a large saucepan, cook Cream and Broccoli, uncovered, over medium-low heat for 5-6 minutes or until Broccoli is crisp- tender. Meanwhile cook Mini Ravioli according to package directions.
2. Stir 2 cups Cheese and Black Pepper into Broccoli mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mixture is thickened, making sure to stir occasionally.
3. Drain Mini Ravioli; add to sauce and toss to coat. Sprinkle with Parsley and remaining Parmesan Cheese.