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


1. Cook and drain ravioli according to the package directions. Steam broccoli over medium – low heat for 5-6 minutes until crisp-tender. Set aside. Heat heavy cream, 2 cups cheese and black pepper in large sauce pan, over medium heat. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mixture is thickened, making sure to stir occasionally. Gently add broccoli mixture. Toss ravioli in sauce to cook. Sprinkle with parsley and remaining Parmesan cheese.