Ingredients

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

Preparation

  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.