Ravioli With Rosemary Cream Sauce - cooking recipe

Ingredients

1 cup heavy cream
1 teaspoon dried rosemary
1 lb cheese ravioli, fresh or frozen
1 lemon
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped chives or 3 tablespoons scallion tops
parmesan cheese

Preparation

Combine the cream and rosemary in a sucepan.
Bring to a boil, redue the heat and simmer until reduced to 1/2 cup, about 15 minutes.
Cook the ravioli in boiling, salted water until done, 6 to 7 minutes for the fresh and 8 or 9 minutes for the frozen.
Drain and return to the pan.
Strain the cream sauce into the pan.
Squeeze 2 tsp.
juice from the lemon and add to the pasta along with the salt and pepper.
Toss.
Serve sprinkled with the chives and parmesan cheese.