1/4 c Olive oil
4 cl Garlic; 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 Parmesan cheese; grated *
15 oz Frozen ricotta ravioli
* 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 minutes. Add
cream; cook 20 minutes 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.
