Ravioli in Prosecco Cream Sauce

• 1 Tablespoon Olive Oil
• 1 clove Garlic, Minced
• 1 cup Heavy Cream
• 1/2 cups Prosecco
• 1 teaspoon Tomato Paste
• Salt And Pepper
• 1 pound Frozen Or Store Bought Cheese Or Seafood Ravioli Cooked Per Package Instructions
• Freshly Grated Parmesan Cheese For Garnish
• Chopped Parsley For Garnish (optional)

1. Heat olive oil over medium heat in a medium saucepan.
2. Add garlic and cook until fragrant; about 1 minute.
3. Stir in heavy cream, Prosecco and tomato paste.
4. Bring to a low boil, stir and reduce heat to a simmer for about 10-15 minutes.
5. Season with salt and pepper to taste.
6. Serve sauce over the cooked ravioli and top with fresh grated cheese, fresh parsley and cracked pepper.
7. * Depending on your taste preferences, you may want to start with only adding in 1/4 to a 1/3 cup of Prosecco and increasing a tablespoon at a time until desired.

olive oil, clove garlic, heavy cream, tomato paste, salt, instructions, parmesan cheese, parsley

Taken from tastykitchen.com/recipes/main-courses/ravioli-in-prosecco-cream-sauce/ (may not work)