Ravioli with Cream, Bay Leaf and Sage

This is another wonderful recipe from Patrica Wells. It's really simple to do. It falls into the category of assemble rather than cook; I relied on this often when I was working. The cream that naps the ravioli is infused with fresh bay leaves and the finished pasta is topped with fresh sage. That's all there is to it. I hope you'll enjoy this super, simple entree.

Ravioli With Cream, Bay Leaf and Sage

Ingredients:
1 cup heavy cream
6 bay leaves (fresh if possible)
Salt
1 pound fresh Cheese-filled ravioli
Large handful of fresh sage, rinsed and patted dry
Freshly ground black pepper

Directions:
1) In a large shallow skillet combine cream and bay leaves. Bring to a boil over high heat. Reduce the heat to very low and simmer gently for 3 to 4 minutes, to infuse the cream with the flavor of bay. Remove from the heat. Discard bay leaves.
2) Meanwhile, bring a large pot of water to a boil. Salt the water and add the ravioli and cook until just tender. Drain.
3) Add ravioli to cream mixture in skillet and toss to coat.
4) Divide pasta among 4 shallow serving bowls. Spoon any remaining cream sauce over pasta. Snip sage with scissors and sprinkle some on top of each serving. Sprinkle generously with pepper and serve immediately. Yield: 4 servings.

This is my entry for Presto Pasta Nights # 91 an event sponsored and created by Ruth at Once Upon a Feast. This weeks event is hosted by Daphne at More Than Words