Mini Ravioli with Broccoli Cream Sauce

Mini Ravioli with Broccoli Cream Sauce

Servings: 4   |   Preparation: 15 Mins


  • 1 24 oz. Package Celentano Mini Rounds Cheese Ravioli
  • 1 cup Fresh Broccoli Florets
  • 2 cups Heavy Whipping Cream
  • 2 ½ cups Shredded Parmesan Cheese, divided
  • ¼ teaspoon Coarsely Ground Black Pepper
  • 2 teaspoons Fresh Parsley, chopped


Cook ravioli according to the package instructions. In a separate pan, add ¼ cup of water and steam broccoli over medium – low heat for 5-6 minutes until crisp. In a separate sauce pan, heat heavy cream, 2 cups of the Parmesan cheese and black pepper over medium heat, bring the sauce to a boil. Once the sauce has come to a boil, reduce the heat to a simmer; simmer uncovered stirring occasionally for 8-10 minutes until sauce has thickened. Gently add the broccoli and ravioli to the sauce and toss to cover with sauce. Sprinkle with parsley and remaining Parmesan cheese to serve.