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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


Cooking Directions:

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.