Categories: Pasta, Italian, Sauces 
      Yield: 4 servings 
  
    1/4 c  Olive Oil                           1 c  Heavy Cream 
      4    Garlic Cloves; chopped          1 1/2 lb Broccoli 
           Salt and Pepper to taste          3/4 c  Grated Parmesan Cheese * 
    1/4 c  Dried Red Pepper Flakes            15 oz Frozen Ricotta Ravioli 
  
   * Substitute Romano Cheese if desired Heat oil in medium saucepan. Add 
  garlic, salt, pepper and red pepper. Saute until garlic is lightly browned, 
  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.