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Ingredients
1 package Rosetto® Gourmet Pesto Ravioli with Walnuts
½ stick unsalted butter
½ cup heavy cream
½ cup Imagine® Organic Free Range Chicken Broth or Vegetable Stock
Hain® Sea Salt and finely ground black pepper to taste
2 egg yolks
½ cup of freshly grated parmesan cheese plus more to use as garnish
Cracked black pepper for garnish
Directions
- Cook pasta according to package directions
- Heat butter over a medium heat in a large skillet
- Before butter separates, pour in cream and broth or cooking stock and bring to a boil
- Lightly season with salt and finely ground pepper. Stir and bring to a boil.
- Continue to cook the sauce until it has reduced and becomes creamy
- Add egg yolks, one at a time, stirring well
- Add raviolis and gently stir to coat well
- If the sauce becomes too thick, add a little more stock
- Remove from heat. Add more parmesan cheese and sprinkle fresh cracked black pepper
- Toss well and divide into warm bowls and serve immediately
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