Ingredients

1/4 cup heavy cream

1/4 cup chicken broth

3/4 cup grated Parmigiano-Reggiano cheese

3/4 cup grated Pecorino Romano cheese

Fresh ground pepper

2 9-10 oz packages refrigerated ravioli (I used crab and spicy beef)

3-4 tbl butter, softened

Preparation

  1. Prepare ravioli in a large Dutch oven according to package directions. Drain carefully. Return pasta to Dutch oven. Toss with butter to coat.

  2. While pasta is cooking, bring cream & broth to a simmer in a small saucepan over medium heat. Add cheeses, whisking constantly, until a smooth sauce forms. Season with salt & pepper to taste. Remove from heat; cover & keep warm.

  3. Divide ravioli among plates. Spoon sauce over ravioli. Sprinkle pasta with additional pepper.