Ravioli With Rosemary Cream Sauce

1. 1

   Combine the cream and rosemary in a sucepan.

2. 2

   Bring to a boil, redue the heat and simmer until reduced to 1/2 cup, about 15 minutes.

3. 3

   Cook the ravioli in boiling, salted water until done, 6 to 7 minutes for the fresh and 8 or 9 minutes for the frozen.

4. 4

   Drain and return to the pan.

5. 5

   Strain the cream sauce into the pan.

6. 6

   Squeeze 2 tsp.

7. 7

   juice from the lemon and add to the pasta along with the salt and pepper.

8. 8

   Toss.

9. 9

   Serve sprinkled with the chives and parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.