Michael White'S Ravioli
- 1/4 cup heavy cream
- 1/4 up reduced sodium chicken broth
- 3/4 cup finely grateParmigiano-Reggiano cheese
- 3/4 cup finely grated Pecorino Romano cheese
- Freshly ground pepper
- 2 9-10 oz packages of refrigerated ravioli
- 3-4 Tbsp unsalted butter, softened
- 1. Bring cream & broth to a simmer in a small sauce pan over medium heat. Add cheeses, whisking constantly until a smooth sauce forms. Season with salt & pepper to taste. Remove from heat, cover and keep warm.
- 2. Prepare ravioli in a large Duch Oven according to package directions. Drain carefully, return pasta to Dutch Overn. Toss w/butter to coat.
- 3. Divide ravioli evenly among serving plates or wide, shallow bowls. Spoon sauce evenly over rarioli, sprinkle with additional pepper (if desired) and serve immediately.
heavy cream, chicken broth, cheese, romano cheese, freshly ground pepper, unsalted butter
Taken from www.epicurious.com/recipes/member/views/michael-whites-ravioli-52827931 (may not work)