Mini-Ravioli Parmesan

• 2 1/2 cups chicken broth
• 2 -3 cloves garlic, minced
• 1 1/2 cups mini cheese ravioli (I use Trader Joe's brand, dried, from a 16-ounce package)
• 1/2 teaspoon crushed dried oregano
• 1 cup shredded parmesan cheese
• 1/2 cup half-and-half cream

1. Bring the chicken broth to boil in a medium (8 or 9-inch) non-stick skillet.
2. When the broth is boiling, add the minced garlic and mini-ravioli.
3. Reduce heat to simmer, and cook, uncovered, for about 20 minutes or until the ravioli absorb ALL of the broth, but don't let ravioli brown.
4. (There should be nothing to drain).
5. Sprinkle the parmesan cheese and oregano over the ravioli and pour in the half& half.
6. Stir gently until the parmesan melts and all the ravioli are coated with the parmesan/half& half mixture.
7. Remove skillet from heat and cover for about 5 minutes before serving.

chicken broth, garlic, mini cheese, oregano, parmesan cheese, cream

Taken from www.food.com/recipe/mini-ravioli-parmesan-93830 (may not work)