Ravioli with Broccoli Sauce -

4 Garlic Cloves; chopped

Salt and Pepper to taste 1/4 c Dried Red Pepper Flakes

1 c Heavy Cream

1 1/2 lb Broccoli

3/4 c Grated Parmesan Cheese

15 oz Frozen Ricotta Ravioli

5-7 mins. Add cream; cook

20 min. to thicken, stirring occasionally.

Meanwhile, cut broccoli into 1-1/2" flowerettes. Place in separate pan, cover with water and cook until tender, drain and set aside. Add cheese to sauce mixture, stir to blend. Prepare broccoli as directed, drain. Add broccoli to sauce and pour over ravioli.