Ravioli a La Creme
1 lb. cheese filled ravioli
1 cup cream (preferably heavy cream)
6 imported bay leaves
fresh sage, rinsed and patted dry. Snipped with scissors
freshly ground black pepper
- In a skillet, large enough to hold the pasta, pour the cream and add the bay leaves.
- Bring the cream to a boil over high heat, then reduce the heat and simmer the cream for about 3 minutes.
- Remove the bay leaves and discard them.
- While the cream is cooking, bring a large pot of water to a boil. Sprinkle in some salt, add the ravioli and cook until done.
- Drain the ravioli and add to the skillet with the cream. Toss gently to coat.
- Spoon the pasta into 4 warmed serving bowls and sprinkle with the sage and freshly ground pepper. Serve.
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