The quality of ingredients means everything in this recipe, and it is worth seeking out fresh cheese ravioli. Serve the ravioli alongside a platter of roasted peppers seasoned with garlic, olive oil and fresh herbs.
- 1 Cup heavy cream
- 6 imported bay leaves
- 1 Pound fresh, cheese-filled ravioli
- Large handful of fresh sage, rinsed and patted dry
- Freshly ground black pepper
Step 1: In a large, shallow skillet that will hold all of the pasta, combine 1 cup heavy cream and 6 bay leaves. Bring to a boil over high heat. Reduce heat to very low and simmer gently for 3 to 4 minutes, to infuse the cream with the flavor of the bay. Remove and discard the leaves.
Step 2: Meanwhile, bring a large pot of water to a boil. Salt the water and add 1 pound fresh, cheese-filled ravioli. Cook until just tender. Drain.
Step 3: Add the ravioli to the cream mixture and toss to coat with the cream.
Step 4: Evenly divide the pasta among 4 shallow, warmed serving bowls. Spoon the sauce over the pasta. With scissors, snip a large handful of fresh sage and sprinkle it on top of each serving. Sprinkle generously with the pepper and serve immediately.