Made in just half an hour, this pasta dish makes a great first course or meal in itself. If you're not partial to rosemary, use your favorite herb: Oregano, Marjoram, basil or thyme.
4 Servings
1 cup heavy cream
1 tsp dried rosemary
1 lb fresh or frozen cheese ravioli
1 lemon
1/2 tsp salt
1/2 tsp pepper
3 Tbs chopped chives or scallion tops
Parmesan cheese
Combine the cream and rosemary in a scaucepan. Bring to a boil, reduce the heat and simmer until reduced to 1/2 cup, about 15 minutes. Cook the ravioli in boiling, salted water until done. 6-7 minutes for fresh and 8-9 for frozen. Drain and return to the pan. Strain the cream sauce into the pan. Squeeze 2 tsp juilce from the lemon and add the pasta along with the salt and pepper. Toss. Serve sprinkled with the chives. Pass the parmesan!!!!!!! Makes 4 servings.
No comments:
Post a Comment