Ravioli with Buttery Cream Sauce

This ravioli is drenched in butter and topped with a light cheese sauce. It is decadent and makes a perfect side to one of my husbands steaks!

Ingredients:

1/4 c. heavy cream

1/4 c. chicken broth

3/4 c. finely grated Parmigiano-Reggiano cheese

3/4 c. Pecorino Romano cheese

dash of pepper

2 (9-10 oz.) packages refrigerated ravioli

4 tbsp. unsalted butter, softened

Directions:

Cook ravioli according to package directions in large saucepan and drain. Toss with butter to coat.

While the pasta is cooking, simmer cream and broth in a small saucepan over medium heat. Add cheese and whisk constantly until a smooth sauce forms. Add salt and pepper to taste. Remove from heat and cover to keep warm.

Enjoy!