4 Servings
Ingredients:
3 cups broccoli flowerets
1/2 cup Parmesan cheese
1/2 cup whole milk ricotta cheese
2 tablespoons olive oil
1 tablespoon bacon bits, real, not imitation
1/2 teaspoon crushed red pepper
25 ounces frozen beef ravioli
COMBINE the parmesan, ricotta, oil, bacon bits, and red pepper in a 3 quart or larger serving bowl. Stir well to mix and set aside.
COOK the broccoli and ravioli together. Crack the lid and cook at a medium boil until the pasta is tender, about 5 minutes. When the pasta is done, drain it and the broccoli in a colander, shaking to remove as much water as possible, and add to the serving bowl.
TOSS well to coat with the sauce and serve.
