Prep Time: 20 minutes

Serves: 4

Ingredients:

1 (20 oz.) pkg. refrigerated four-cheese ravioli

2 T. butter

4 cloves garlic, minced

1/2 C. onion, chopped

1 jar of your favorite pasta sauce

Salt and pepper, to taste

1 – 3 pinches red pepper flakes, to taste

1 T. dried basil

1/2 C. heavy cream or half and half

1/3 cup finely shredded parmesan cheese plus 1/4 C. for garnish

What to do:

Cook your ravioli according to its package directions, than drain pasta well.

In a large and deep skillet, melt butter over medium heat. Add garlic and onion, sauté 1-2 minutes until softened, add your jarred sauce. Season with salt and pepper (to taste), add red pepper flakes and dried basil. Cook sauce until thickened, bringing it to light boil, while stirring constantly, then reduce heat and add cream and parmesan cheese. Cook until cheese has melted, stirring frequently. Thin sauce with an additional 1/4 cup cream if desired, add cooked ravioli to sauce and toss to evenly coat, serve warm top with extra cheese.

Christina’s Notes:

Adding a pound of cooked, crumbled meat to this dish will definitely make this a full meal. In the picture above I used 1 lb. of Italian Sausage, cooked and crumbled.