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Category: Pasta
Prep Time: Cook Time: Total Time:
1 cup half & half
6 imported bay leaves
Up to 1/4 cup part skim Ricotta
1 lb fresh cheese-filled ravioli
Large handful of fresh sage
Freshly ground black pepper
Combine half & half and bay leaves in a large, shallow skillet. Bring to a boil over high heat. Reduce heat to very low and simmer gently for 3-4 minutes. Remove and discard bay leaves. Thicken with Ricotta if desired. Keep sauce warm.
Meanwhile, cook the ravioli in boiling salted water until just tender. Drain. Add to the creamy mixture. Toss to coat. Divide the pasta among 4 shallow, warmed serving bowls. Spoon remaining sauce over the pasta. Snip sage with scissors. Sprinkle pasta generously with the sage and pepper. Serve immediately. Serves 4.
Serve with a fairly rich white wine such as a well endowed Chardonnay or white Burgundy.
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RAVIOLI WITH CREAM, BAY LEAF AND SAGE
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Category: Pasta
Prep Time: Cook Time: Total Time:
1 cup half & half
6 imported bay leaves
Up to 1/4 cup part skim Ricotta
1 lb fresh cheese-filled ravioli
Large handful of fresh sage
Freshly ground black pepper
Combine half & half and bay leaves in a large, shallow skillet. Bring to a boil over high heat. Reduce heat to very low and simmer gently for 3-4 minutes. Remove and discard bay leaves. Thicken with Ricotta if desired. Keep sauce warm.
Meanwhile, cook the ravioli in boiling salted water until just tender. Drain. Add to the creamy mixture. Toss to coat. Divide the pasta among 4 shallow, warmed serving bowls. Spoon remaining sauce over the pasta. Snip sage with scissors. Sprinkle pasta generously with the sage and pepper. Serve immediately. Serves 4.
Serve with a fairly rich white wine such as a well endowed Chardonnay or white Burgundy.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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