Ingredients
- 7 mins
- 375 gr ricotta ravioli (frozen)
- 250 gr broccoli
- 240 ml cream (heavy)
- 60 gr parmesan cheese (grated)
- 60 ml olive oil
- 34 gr pepper flakes (dried red)
Meanwhile, cut broccoli into 1- half inch 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.
