1 pint heavy cream
Â½ cup Romano cheese
Â½ cup fresh parsley, finely chopped
Salt to taste
Pepper to taste
1 package Miceli Scamorza Smoked Mozzarella, shredded
4 ounces tomato paste
2 dozen ricotta ravioli
Bring cream to a simmer in a saucepan. Add parsley and a pinch of salt and pepper. Add tomato paste, one spoonful at a time, until you have a smooth sauce that is pink in color. Fold in Romano cheese. At this point, sauce should start to thicken with reduction.
Cook ravioli until al dente, drain (do not rinse) and place into a mixing bowl. Add a handful of shredded Miceli Scamorza Smoked Mozzarella to the hot ravioli and toss gently with a rubber spatula. Add the simmering sauce. Sauce and pasta should become smooth and creamy. Serve hot.