Creamy Raviolli & Broccoli Sauce

By Reneeb

Ingredients

• 3 cups broccoli flowerets
• 1/2 cup Parmesan cheese
• 1/2 cup whole milk ricotta cheese
• 2 tablespoons olive oil
• 1 tablespoon bacon bits, real, not imitation
• 1/2 teaspoon crushed red pepper
• 25 ounces frozen beef ravioli

Preparation

Step 1

Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2 quart or larger potsp. Meanwhile, combine the parmesan, ricotta, oil, bacon bits, and red pepper in a 3 quart or larger serving bowl. Stir well to mix and set aside. When the water reaches a rapid boil, add the broccoli and ravioli. Cover and bring the water back to a boil. Crack the lid and cook at a medium boil until the pasta is tender, about 5 minutes. When the pasta is done, drain it and the broccoli in a colander, shaking to remove as much water as possible, and add to the serving bowl. Toss well to coat with the sauce and serve.