May 24, 2013
Well, I asked everyone on Facebook what my next post should be - sweet or savory - and you all surprised me with a savory dish request.
Sorry my sweet-toothed friends, the savory fans won out this time...but never fear...I'll have a sinfully sweet treat ready for you soon!
I've been meaning to share this dish with you all for a while, it's so good and it gets extra points for being really quick and easy. Perfect for busy weeknights, but just as good to please company.
Who doesn't love a good pasta dish? Throw in a creamy sauce made just a tad more special with poppy seeds and a touch of fresh parmesan, and you're golden. I also used a squash filled ravioli that I picked up at Wold Market - LOVE that place! Let's get started shall we?
Ravioli with Creamy Poppy Seed Sauce
Yield: 4 Servings Printable Recipe
2 tbsp unsalted butter
1 1/2 cup heavy cream or half & half (I was being good and used half & half)
freshly ground black pepper
3-4 tbsp poppy seeds
salt, to taste
1/3 cup freshly grated parmesan cheese
12 oz cooked ravioli
Melt the butter over medium heat in a large saucepan. Whisk in the cream and stir over medium heat until hot but not bubbly. Add the cooked ravioli and season with freshly ground black pepper. Simmer gently until the sauce has thickened. Stir in the poppy seeds, add salt to taste if desired, and serve with freshly grated parmesan cheese.