Ingredients:

1 package (250 g) of fresh ravioli; of your choice

1 tablespoon salted butter

1-2 clove of garlic, minced

1 tablespoon pine nuts, minced

1/2 cup of heavy whipped cream

a few rounds of freshly grounded course black pepper

1/4 cup of Parmigiano-Reggiano cheese, plus 1 tablespoon

5-6 fresh basil leaves, chiffonade fresh parsley, optional

Directions:

1. Cook pasta as directed, in salted water boiling water.

2. While pasta is cooking. Add in a cold pan, butter and garlic. Set heat on low-med. Once the garlic starts to sizzle, add your pine nuts. Cook just until garlic is lightly golden. Remove pan from heat.

3. Slowly add cream, black pepper, cheese. Place pan back on flame, continue to stir until the cream thickens and starts to lightly simmer.

4. Add raviolis to cream sauce. Stir in basil, or parsley.

5. Serve immediately. Top with a bit more basil, or parsley and remaining cheese.

Bon Appetit!