Ravioli With Rosemary Cream Sauce

Cheese ravioli is my favorite italian pasta, so this is my all time favorite recipe. It's great with a green salad and some fresh italian bread.

Combine the cream and rosemary in a sucepan.

Bring to a boil , redue the heat and simmer until reduced to 1 / 2 cup , about 15 minutes.

Cook the ravioli in boiling , salted water until done , 6 to 7 minutes for the fresh and 8 or 9 minutes for the frozen.

Drain and return to the pan.

Strain the cream sauce into the pan.

Squeeze 2 tsp.

Juice from the lemon and add to the pasta along with the salt and pepper.

Toss.

Serve sprinkled with the chives and parmesan cheese.

heavy cream, dried rosemary, cheese ravioli, lemon, salt, pepper, chives, parmesan cheese