16 oz. frozen Ricotta cheese ravioli
1 bunch broccoli (about 1 1/2 lb.)
1/4 c. olive oil
4 garlic cloves, chopped
Salt and pepper to taste
1/4 tsp. dried red pepper flakes
1 c. heavy cream
3/4 c. grated Romano or Parmesan cheese

Heat oil on low in medium sized saucepan. Add garlic, salt, pepper, and red pepper. Saute until garlic is lightly browned, 1-3 minutes. Add cream and cook 20 minutes to thicken. Stir occasionally.

At the same time, cut broccoli into 1 1/2 inch florets. Cook in water in a separate pot until tender. Drain and set aside. Add Parmesan to sauce mixture and stir to blend. Prepare ravioli according to package directions. Drain. Add broccoli to sauce and pour over ravioli.