This easy and flavorful sauce tastes great on any pasta, but stuffed ravioli with smoked chicken or lobster is highly recommended. You can make the ravioli from scratch or grab a frozen pack from the grocery store. Serve with crusty French bread to soak up every drop.
Recipe and photograph by Kimme Hargrove
2 cloves garlic, minced
1 cup heavy whipping cream
½ cup milk
1 cup Parmesan cheese, grated
2 green onions, chopped + extra for garnish
1 teaspoon paprika
Dash of nutmeg
Salt and pepper to taste
1 28-ounce can diced tomatoes, drained
Cook ravioli as directed on package, and drain. Set aside.
Melt butter in saucepan on medium heat. Add garlic and sauté for a few seconds – do not burn. Add cream, stirring until warm. While stirring, add Parmesan cheese. When cheese melts, add green onions, paprika, nutmeg, salt and pepper.
Stir in tomatoes. Cook until sauce is thickened and bubbling, about 3-5 minutes.
Remove from heat and pour sauce over ravioli.
Top with extra grated Parmesan and green onions.
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