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1/4 cup olive oil
1 cup heavy cream
4 garlic cloves, chopped
1 1/2 pounds broccoli
salt and pepper to taste
3/4 cup grated Parmesan or Romano cheese
1/4 cup dried red pepper flakes
15 ounces frozen ricotta ravioli
1. Heat oil in medium saucepan.
2. Add garlic, salt, pepper, and red pepper. Saute until garlic is lightly browned, 5-7 minutes.
3. Add cream; cook 20 minutes to thicken, stirring occasionally.
4. Meanwhile, cut broccoli into 1 1/2" florettes. Place in separate pan, cover with water and cook until tender. Drain and set aside.
5. Add cheese to sauce mixture; stir to blend.
6. Prepare broccoli as directed; drain.
7. Add broccoli to sauce and pour over ravioli.
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